Swedish Fruit Soup With Tapioca
|Dried apricots||1 Cup (16 tbs)|
|Dried apples||3⁄4 Cup (12 tbs)|
|Dried peaches||1⁄2 Cup (8 tbs)|
|Prunes||1⁄2 Cup (8 tbs), pitted|
|Dark seedless raisins||1⁄2 Cup (8 tbs)|
|Sugar||1⁄4 Cup (4 tbs)|
|Slivered blanched almonds||1 Tablespoon|
|Quick-cooking tapioca||3 Tablespoon|
|Cinnamon stick||3 Inch|
|Grated orange peel||1 Teaspoon|
|Red raspberry/Strawberry fruit syrup||1 Cup (16 tbs)|
|Whipped cream||1 Tablespoon|
Rinse the fruit well in cold water.
Put fruit into a large sauce pot with a tight-fitting cover and add water; cover and soak 2-3 hours.
Add sugar, tapioca, cinnamon and orange peel.
Bring to boiling; reduce heat, cover and simmer about 45 minutes, or until fruit is tender.
Remove from heat and stir in syrup.