Cooked Dried Fruit Soup or Compote
Makes 8 to 10 servings
1 pound mixed dried fruit, apricots, pears, apples, pitted prunes, light and dark raisins
2 quarts water or 1 quart each water and apple juice
1 cinnamon stick
3 lemon slices
1 cup sugar
2 tablespoons potato starch or cornstarch
1/4 cup water
Place fruit in a deep stewing kettle. Add liquid, cinnamon, lemon slices and sugar. Simmer, uncovered, 45 minutes to 1 hour or until fruit is reconstituted and tender but still firm.
With a slotted spoon, remove fruit to a serving dish; discard lemon slices. In a cup, dissolve starch in 1/4 cup water. Stir into boiling liquid. Cook, stirring, 5 minutes or until thickened and clear. Pour over fruit. Serve warm.
Fresh Berry Soup: Bring 1 quart fresh berries and 2 cups water to a boil with 3 lemon slices; omit cinnamon stick. Discard lemon slices. Mix 1/2 to 1 cup sugar with starch and 1/4 cup water. Stir into boiling mixture. Cook, stirring, 5 minutes or until thickened and clear. Makes 6 servings.