Winter fruit soup
Instructions:
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Drying fruits such as apples, pears, apricots, peaches, plums, or prunes was one of the earliest forms of preserving abundance from the orchard and garden. Today, most of us buy commercially dried fruit. Fruit soup is still a favorite country dessert. Some serve it ladled over creamy rice pudding, and others serve it with plain cream poured over it.
- One 8-ounce hag mixed dried fruits;
- One 8-ounce hag dried apricots;
- 2 quarts water;
- 2 tablespoons quick-cooking tapioca;
- 1 cup sugar;
- 3 cinnamon sticks;
- Lemon juice to taste;
- Light cream, half-and-half, or heavy cream.
- In a large saucepan, combine the mixed fruits, apricots, water, tapioca, sugar, and cinnamon sticks. Bring to a boil, cover, and simmer over low heat 25 to 30 minutes, or until fruits are fork-tender. Taste, and add lemon juice. Serve hot or cold with cream to pour over the soup.