| 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 | T | Lemon juice |
| 1 | c | Grape juice |
| 1 | t | 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. 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. Bring 2 cups water to a boil in a small saucepan. Stir in tapioca and simmer for 10 minutes. 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. Mixture will thicken as it cools. Add a little more water or grape juice if mixture seems to thick. 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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