Recipe by Lennie
Found in the Time/Life book, "The Cooking of Scandinavia".
Top Review by jaybee chef
I'm giving this a rating of 5, with the qualification that it has excessive amounts of sugar. I use 1/3 C splenda and even with the reduction, I add 2-3 T of lemon juice, and it is still plenty sweet. My mother, who was Scandanavian, made this type of recipe during my childhood, but it was never written down, so I was very happy to find this recipe a few years ago. You can use just about any combination of dried and fresh fruit you wish. If you add a cup of frozen mixed berries it turns a beautiful color (added with the fresh fruit for the last 5 minutes of cooking). The batch I just made has dried mixed tropical fruit and dried apples and apricots, dried cranberries and raisins, and also orange slices (without the rind) and an apple- pear to replace the fresh apple, plus the frozen berries . I usually end up with close to 2X the amount of fruit for the same amount of water, and it comes out just the right consistency. It simple to make and it is really yummy served cold for breakfast and very handy to have on hand if you're short on time.
- 3⁄4 cup dried apricot
- 3⁄4 cup dried prune
- 6 cups cold water
- 1 cinnamon stick
- 2 lemon slices, 1/4-inch thick
- 3 tablespoons quick-cooking tapioca
- 1 cup sugar
- 2 tablespoons raisins
- 1 tablespoon dried currant
- 1 tart apple (peeled, cored, cut into 1/2-inch thick slices)
Directions See How It's Made
- In a large 3-quart (or bigger) stainless steel or enamel saucepan, combine the apricots and prunes with the cold water and let soak for 30 minutes.
- Next, add the cinnamon stick, lemon slices, tapioca and sugar to the pot, and bring to a boil; once boiling, reduce the heat and cover the pan; let simmer for 10 minutes (stir occasionally with a wooden spoon since the fruits can stick to the bottom of the saucepan).
- After the 10 minutes are up, remove the cover and stir in the raisins, currants and apple slices; simmer for 5 more minutes (the apples should then be soft and tender; if not, simmer a wee bit longer).
- Pour the soup mixture into a large serving bowl and let cool to room temperature.
- When soup has cooled, fish out the cinnamon stick, cover the bowl, and chill in the refrigerator.
- This dessert is served cold, in either dessert dishes or soup bowls; makes for a very light dessert.