Recipes Desserts Frozen Desserts Ice Cream Bubble Sundaes with Peach-Blueberry Compote Be the first to rate & review! Inspired by bubble tea, Bill Kim tops his ice cream sundae with chewy tapioca pearls cooked in lemonade. By Bill Kim Bill Kim Born in Seoul, South Korea, Bill Kim is an award-winning Chicago chef and restauranteur known for merging his Korean heritage with the food of his Midwestern upbringing. He was one of the first fine-dining chefs to embrace casual concepts with this signature style of cuisine. Bill is the author of the acclaimed cookbook Korean BBQ (2018).Experience: Born in Seoul and raised in Chicago, Bill Kim's early culinary career was fully immersed in the world of fine dining. He worked with revered chefs Pierre Pollin at Le Titi de Paris and Jean Banchet at Ciboulette. Bill took on the position of chef de cuisine at Charlie Trotter's before running the kitchen at the French-Asian Le Lan. When he opened his first restaurant urbanbelly in 2008, Bill finally had the opportunity to solidify his signature style by merging his Korean heritage with the food of his Midwestern upbringing, using his classical training in a casual setting. He has put his stamp on several more ventures, including Chef Bill Kim's Ramen Bar and Chef Bill Kim's Pizza and Parm Shop. Bill teamed up with Crate & Barrel to open the retailer's first in-store full-service restaurant, The Table at Crate, in 2019.Education: Bill Kim graduated from Kendall College in Chicago with a degree in Culinary Arts. Food & Wine's Editorial Guidelines Updated on July 12, 2022 Print Rate It Share Share Tweet Pin Email Photo: © John Kernick Total Time: 25 mins Yield: 10 Ingredients 2 cups water 1 cup plus 1 1/2 tablespoons fresh lemon juice 1 1/4 cups sugar 1/2 cup medium pearl tapioca 4 peaches—peeled and diced 2 cups blueberries One 1/2-inch piece of fresh ginger, smashed Pinch of salt 2 1/2 pints vanilla ice cream, for serving Directions In a medium saucepan, combine the water with 1 cup of the lemon juice and 1 cup of the sugar and bring to a boil, stirring to dissolve the sugar. Add the tapioca and cook over moderate heat, stirring often, until the pearls are plumped and tender, 3 to 5 minutes. Remove the tapioca from the heat and let cool to room temperature, stirring occasionally. Do not refrigerate. Meanwhile, in another medium saucepan, combine the diced peaches, blueberries, smashed ginger and salt with the remaining 1 1/2 tablespoons of lemon juice and 1/4 cup of sugar and bring to a boil. Simmer over moderately low heat until the compote is deep purple and slightly thickened, about 10 minutes. Scrape the compote into a heatproof bowl and let cool completely. Pick out the ginger. Scoop vanilla ice cream into glasses or bowls and top with the peach-blueberry compote. Garnish the sundaes with the tapioca and serve. Make Ahead The peach-blueberry compote can be refrigerated in an airtight container for up to 1 week. Rate it Print