Fruit Soup (Fruktsoppa)

This recipe comes from my Swedish grandparents, it was served as a Christmas holiday desert. It could be made all fall and winter except for the lemons which probably only came to Sweden in season around the holidays.

• 4 C. Assorted Dried Fruit – I use any that we have dried: apples, apricots, cherries (pie and sweet), peaches, pears, asian pears and plums.
• 1 C. raisins (either brown or yellow) or just use more of the fruit above.
• 3 C. water
• 2 lemons, slice very thin, deseed, cut into half moons
• 2 Tbsp tapioca
• 1 C. sugar
• 1/2 C. cinnamon candy (red hots)

Boil tapioca in some of the water while preparing other ingredients in large pot. Add tapioca, simmer slowly until tapioca is translucent (several hours). Stir to prevent sticking.

Serve hot or cold.

I like a small bowl as desert or breakfast cold with a dollop of heavy cream.

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Trying in a crockpot this time 11/28/12.  This was an easier way, avoids the sticking & burning that wants to happen in the saucepan.