DRIED FRUIT SOUP
About 6 cups; 6 to 8 servings
While this is technically a soup, it may also be used as a sort of fruit compote on oatmeal or atop yogurt and sprinkled with granola. Or serve for dessert with scoops of vanilla ice cream.
Combine in a large saucepan:
- ¾ cup dried apricots or peaches, quartered
- ¾ cup prunes, pitted and quartered
- 3 tablespoons raisins or golden raisins
- 2 tablespoons dried currants
- 2 cinnamon sticks
- Finely grated zest of 1 orange
- 3 tablespoons quick-cooking tapioca
- 4 cups apple juice, cranberry juice, or water
Stir in:
- Up to ¼ cup sugar
Bring to a boil, then reduce the heat to low and simmer, stirring occasionally, until the fruit is soft and the soup has thickened, about 30 minutes. Add:
- 2 tart apples, peeled, cored, and cut into ½-inch pieces
Cook until the apples are tender, about 8 minutes. Let cool slightly. Remove the cinnamon sticks and serve warm or cold, garnished with:
- Sour cream or heavy cream
- (Toasted sliced almonds)