| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| American | 6 | To 8 servi | ||
INGREDIENTS
| 1 | c | Pitted dried prunes |
| 3/4 | c | Raisins |
| 3/4 | c | Dried apricots |
| Cold water | ||
| 1/4 | c | Quick-cooking tapioca, uncooked |
| 2 | c | Water |
| 2 | tb | Lemon juice |
| 1 | c | Grape juice |
| 1 | ts | Vinegar |
| 1/2 | c | Sugar |
| 1 | Cinnamon stick |
INSTRUCTIONS
A dessert, snack, or one course of a meal, fruit soup is a sweet eaten by Danes, Swedes, and Finns as well as Norwegians; each nationality has preferred combinations of ingredients. 1. Combine prunes, raisins, and apricots in a 3-quart saucepan. Add water to cover, about 3 cups. Bring to boil and simmer gently for 30 minutes. 2. Bring 2 cups water to a boil in a small saucepan. Stir in tapioca and simmer for 10 minutes. 3. When fruit is softened, add cooked tapioca, lemon juice, grape juice, vinegar, sugar, and cinnamon stick. Bring to a boil and then simmer for 15 minutes. Remove cinnamon stick. 4. Mixture will thicken as it cools. Add a little more water or grape juice if mixture seems to thick. 5. Serve hot or cold. If served cold can be garnished with whipped cream. Variations: Use currants, golden raisins, or the mixed-fruit combinations found in grocery stores. Or, substitute pineapple juice for grape juice. Recipe is from _The Minnesota Ethnic Food Book_ by Anne R. Kaplan, Marjorie A. Hoover, and Willard B. Moore. Posted to EAT-L Digest 11 Apr 97 by Felicia Pickering <[email protected]> on Apr 12, 1997
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