Fruit Soup With Tapoica
|Dried apricots||3⁄4 Cup (12 tbs)|
|Dried prunes||3⁄4 Cup (12 tbs)|
|Cold water||6 Cup (96 tbs)|
|Quick-cooking tapioca||3 Tablespoon|
|Sugar||1 Cup (16 tbs)|
|Tart cooking apple||1|
Soak the apricots and prunes for 30 minutes in cold water in a 3-quart saucepan.
Add the cinnamon stick, lemon slices, tapioca, and sugar and bring them to a boil.
Reduce the heat and cover the pan.
Simmer the mixture for 10 minutes, stirring with a wooden spoon to prevent sticking to the pan.
Peel and core the apple and cut it into 1/2-inch slices.
Add the raisins, currants, and apple slices to the saucepan.
Simmer for 5 minutes more.
Pour the mixture into a serving bowl to cool.
Remove the cinnamon stick; cover and refrigerate the soup.