You are here

Fruit Soup

Ingredients
  Chopped dried peaches 1 Cup (16 tbs) (Moist)
  Chopped dried apricots 1 Cup (16 tbs) (Moist)
  Chopped dried pears 1⁄2 Cup (8 tbs) (Moist)
  Seedless raisins 1⁄2 Cup (8 tbs)
  Lemon 1⁄2 Medium, thinly sliced
  Cinnamon stick/1 teaspoon ground cinnamon 3 Inch (1 Piece)
  Mixed fruit juice 6 Cup (96 tbs), reserve 2 teaspoon
  Chopped apple/Pineapple chunks 1 Cup (16 tbs) (Crisp)
  Arrowroot/4 teaspoon potato flour 2 Teaspoon
  Salt 1⁄8 Teaspoon
  Honey 1⁄2 Cup (8 tbs) (Mild, Adjust Quantity As Per Taste)
  Rum/Brandy 1⁄3 Cup (5.33 tbs)
Directions

Combine the dried fruit, raisins, lemon, cinnamon, and liquid.
Bring to a boil.
Reduce heat and simmer 10 minutes.
Remove from heat.
Add apple or pineapple chunks.
Combine arrowroot, salt, and the 2 tsp reserved juice.
Stir into fruit mixture.
Add the honey and rum or brandy if desired.
Simmer mixture, stirring, until thickened and fruit is tender, about 15 minutes.
Adjust liquid if too thick by adding more juice.
Serve hot or cold.
(Do not reheat if arrowroot is used as arrowroot-thickened food will not stay thick if reheated.) *Variations: If you can use corn, you can substitute cornstarch for the arrowroot.
Other fruits such as prunes, dried figs, mandarin orange sections, dried apples, canned plums, diced papayas, mango or grapes can be added or substituted as desired.
Use a combination of 3 cups water and 3 cups of any combination of the following you wish: orange juice, pineapple juice, grape juice, apple juice, or cranberry juice.

Recipe Summary

Cuisine: 
American
Method: 
Simmering
Dish: 
Soup
Restriction: 
Vegetarian

Rate It

Your rating: None
4.235295
Average: 4.2 (17 votes)