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What You Need:
(To Serve: 6 to 8)
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¾ cup dried apricots
¾ cup dried prunes
6 cups cold water
1 cinnamon stick
2 lemon slices, ¼ inch thick
3 tablespoons quick-cooking tapioca
1 cup sugar
2 tablespoons raisins
1 tablespoon dried currants
1 tart cooking apple, peeled, cored and cut into ½-inch-thick slices
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Translate this recipe:
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| How To Cook: |
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1. Soak the dried apricots and prunes in 6 cups of cold water for 30 minutes. Since the dried fruit expands considerably as it absorbs the soaking liquid, you will need a saucepan (of stainless steel or enamel) with a capacity of at least 3 quarts.
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2. Add the cinnamon stick, lemon slices, tapioca and sugar and bring to a boil. Reduce the heat, cover the pan, and simmer for 10 minutes, stirring occasionally with a wooden spoon to prevent the fruits from sticking to the bottom of the pan.
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3. Stir in the raisins, currants and apple slices and simmer an additional 5 minutes, or until the apples are tender and offer no resistance when pierced with the tip of a sharp knife.
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4. Pour the contents of the saucepan into a large serving bowl and let them cool to room temperature. Remove the cinnamon stick, cover the bowl with plastic wrap and set the bowl in the refrigerator to chill.
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5. Serve the fruit soup in compote dishes or soup bowls as a light year-round dessert.
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