Dried Fruit Soup
15m prep 38m cook 53m ready
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.
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Ingredients
- 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
- Up to ¼ cup sugar
- 2 tart apples, peeled, cored, and cut into ½-inch pieces
- Sour cream or heavy cream
- (Toasted sliced almonds)
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Step 1.
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
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Step 2.
Stir in: Up to ¼ cup sugar
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Step 3.
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
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Step 4.
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)
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