Scandinavian Fruit Soup
In the United States, we think of fruit soup as a dessert, but in Scandinavia it is offered on winter breakfast buffets, along with thick cream, which is poured over each serving.
¾ cup dried apricots or peaches
¾ cup dried pitted prunes
2 tablespoons golden raisins
2 tablespoons dark raisins
1 tablespoon currants
1 (3-inch) cinnamon stick
1 teaspoon grated orange peel
3 tablespoons quick-cooking tapioca
4 cups apple juice, cranberry juice, or water
¼ cup sugar
1 tart red apple, peeled, cored, and cut into 1-inch chunks
Heavy (whipping) cream
Cut the apricots (or peaches) and prunes into quarters and place in a 2½-quart saucepan. Add the golden and dark raisins, currants, cinnamon stick, orange peel and tapioca. Add the juice or water and let stand for one hour. Stir in the sugar. Place over moderate heat and heat to boiling, then reduce the heat and simmer, stirring occasionally, for 30 minutes or until the fruit is tender and the soup is thickened. Add the apple and cook for 10 minutes, or until the apple is tender. Remove from heat and cool. Pour the soup into a serving bowl, cover, and chill. Serve with cream.
6 servings
Beatrice A. Ojakangas, Scandinavian Feasts: Celebrating Traditions throughout the Year (Minneapolis: U of Minnesota, 2001), 10.