Fruktsoppa (Scandinavian Fruit Soup)
- 3/4 cup dried apricot
- 3/4 cup dried prune
- 6 cups cold water
- 1 cinnamon stick
- 2 lemon slices, 1/4-inch thick
- 3 tablespoons quick-cooking tapioca
- 1 cup sugar
- 2 tablespoons raisins
- 1 tablespoon dried currant
- 1 tart apple (peeled, cored, cut into 1/2-inch thick slices)
- In a large 3-quart (or bigger) stainless steel or enamel saucepan, combine the apricots and prunes with the cold water and let soak for 30 minutes.
- Next, add the cinnamon stick, lemon slices, tapioca and sugar to the pot, and bring to a boil; once boiling, reduce the heat and cover the pan; let simmer for 10 minutes (stir occasionally with a wooden spoon since the fruits can stick to the bottom of the saucepan).
- After the 10 minutes are up, remove the cover and stir in the raisins, currants and apple slices; simmer for 5 more minutes (the apples should then be soft and tender; if not, simmer a wee bit longer).
- Pour the soup mixture into a large serving bowl and let cool to room temperature.
- When soup has cooled, fish out the cinnamon stick, cover the bowl, and chill in the refrigerator.
- This dessert is served cold, in either dessert dishes or soup bowls; makes for a very light dessert.
dried apricot, dried prune, cold water, cinnamon, lemon slices, quickcooking tapioca, sugar, raisins, currant, apple
Taken from www.food.com/recipe/fruktsoppa-scandinavian-fruit-soup-116044 (may not work)