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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 8 |
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A norwegian dessert soup that I of course learned in the Norwegian capital of the world, Seattle. This is a fantastic hearty winter dessert. Yes, a hearty dessert. Ingredients:
1 c large tapicoa (sago) |
1 lb dried prunes |
1/4 pound dried apricots |
1 c raisins |
1/2 c currants |
1 lemon, thinly sliced |
1 orange, thinly sliced |
1 c sugar |
1 stick cinnamon |
2 apples, sliced (granny smith is best) |
raw cream |
Directions:
1. Soak tapioca, prunes, apricots, raisins, and currants overnight in water to cover.
2. After soaking place all ingredients except cream in a large saucepan and cover completely with water.
3. Cook until fruit is tender.
4. The soup should be somewhat thick, like a runny jam. Not thick like pie filling. Thin with water if necessary.
5. Cool in the fridge for at least 24 hours before serving.
6. Serve cold with raw cream.
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