Fruktsoppa (Swedish Fruit Soup)

by Wilhelmina Albertina Erickson Kotter

3/4 c. dried apricots

3/4 c. dried prunes

6 c. cold water

1 cinnamon stick

2 lemon slices (1/4 inch thick)

3 T. quick cooking tapioca

1 c. sugar

2 T. raisins

1 T. dried currants

1 tart apple, peeled, cored and sliced

Soak the apricots and prunes in 6 cups of cold water for 30 minutes in a large stainless steel or enamel pan.  Add cinnamon, lemon, tapioca and sugar and bring to a quick boil. Reduce the heat and simmer, covered, for 15 to 20 minutes, stirring occasionally to prevent sticking.  Add the raisins, currants and apple slices and simmer an additional 5 minutes or more until the apples are tender but have not disintegrated.  Pour the mixture into a bowl and cool to room temperature. Remove the cinnamon stick and serve at room temperature or place in the refrigerator for later serving.