|Large dried prunes||1 Cup (16 tbs)|
|Dried apricots||1 Cup (16 tbs)|
|Raisins||3⁄4 Cup (12 tbs)|
|Dried currants||1⁄2 Cup (8 tbs)|
|Cold water||7 Cup (112 tbs)|
|Cinnamon stick||1 Inch|
|Lemon||1 , squeezed|
|Apple||1 Large, cored and chopped|
|Orange||1⁄2 , chopped including pulp and skin|
|Unsweetened pineapple slice/0.5 cup crushed pineapple||4 , cut into pieces|
|Lemon juice||1⁄3 Cup (5.33 tbs)|
|Cornstarch||1 1⁄2 Tablespoon|
|Cold water||2 Tablespoon|
in a large, heavy saucepan, combine dried fruits and 3 cups cold water.
Add cinnamon stick and stud partially squeezed lemon (used for juice in recipe) with cloves and add to dried fruits in kettle.
Place over medium heat, bring to a boil, and simmer 20 minutes.
Add apple, orange, and pineapple to cooked fruits.
Stir in honey and lemon juice.
Add remaining 4 cups cold water and continue to simmer 15 minutes longer.
Dissolve cornstarch in 2 tablespoons cold water, add to fruit mixture, and cook until slightly thickened, stirring constantly.
Note: This is a versatile dish and can be served hot or cold as a soup or as a dessert.
Serve with yogurt.