Winter Fruit Soup

Winter Fruit Soup
MAKES 8 TO 10 SERVINGS

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.