 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
|
Ingredients:
2 (8-ounce) packages pitted prunes |
1 cup golden raisins |
1/4 cup currants |
juice of 1 lemon |
2 quarts plus 1 cup water, divided |
1/2 cup pearl tapioca |
1 (3-inch) stick cinnamon |
1 (17-ounce) can peeled apricot halves, undrained |
1 (16-ounce) can peach halves, undrained |
1 (16-ounce) can pitted cherries, undrained |
1 medium orange, thinly sliced |
1 medium lemon, thinly sliced |
cognac |
Directions:
1. Combine prunes, raisins, currants, lemon juice, and 2 quarts water in a large Dutch oven; cover and let stand overnight.
2. Combine tapioca and remaining water; cover and let stand 1 hour. Drain well. Add drained tapioca and cinnamon to prune mixture. Cook over medium heat 30 minutes, stirring frequently. Add apricots, peaches, cherries, and orange and lemon slices; cook over low heat 30 minutes, stirring frequently. Remove from heat, and cool slightly. Remove cinnamon, and discard.
3. Spoon 1 teaspoon Cognac into each individual serving bowl; spoon soup into bowls, and serve immediately as an appetizer.
4. Note: Scandinavian Fruit Soup may be chilled and served as a dessert soup.
|
|