I inherited my grandmother’s cookbook and found this recipe tucked inside. This fruit soup is good served hot or cold, as a course in a meal or for dessert. Try topping it with whipped cream to make it extra delectable!
Prunes – 1/2 pound
Raisins – 1 cup
Apricots, dried – 1/4 pound
Orange, fresh – 1 peeled & sliced
Lemon, fresh – 1 peeled & sliced
Tapioca – 4 tablespoons
Sugar – 1 cup
Cinnamon – 1 stick
Apples, fresh – 3 peeled & diced
Cherries, canned – 1
In cooking pan, add prunes, raisins, apricots, orange, lemon, tapioca, sugar & cinnamon. Add enough water to cover and soak overnight. In the morning, add diced apples to the soup; add enough water to cover again. Cook on medium until fruit is soft. Add canned cherries last and heat through.