Fruit Soup With Tapoica Recipe
Ingredients
| Dried apricots | 3/4 Cup (16 tbs) | |
| Dried prunes | 3/4 Cup (16 tbs) | |
| Cold water | 6 Cup (16 tbs) | |
| Cinnamon stick | 1 | |
| Lemon slices | 2 | |
| Quick-cooking tapioca | 3 Tablespoon | |
| Sugar | 1 Cup (16 tbs) | |
| 1 tart cooking apple | ||
| Raisins | 2 Tablespoon | |
| Currants | 1 Tablespoon | |
Directions
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.
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.
Chef
