FRUIT SOUP RECIPES

Steps:

• Place prunes and water in a large saucepan and let rest in refrigerator 8 hours or overnight.
• Cook prunes in same saucepan with soaking water over medium heat, covered, 1 hour, until soft. Let cool.
• In a small saucepan over medium heat, cook apples until soft, about 20 minutes.
• Reserve prune water and remove pits from prunes. Puree pitted prunes with cooking water in a food processor or blender until smooth. Combine prune puree and cooked apple in a large saucepan with the cinnamon stick. Combine the potato flour with the half-and-half and stir into fruit mixture. Bring to a boil, then stir in sugar. Reduce heat to medium-low, stir in grape juice and raisins, and partially cover. Let simmer until thoroughly heated, then remove from heat.
• Chill 2 hours in refrigerator before serving.

Steps:

• In a large pot combine apricots, prunes and water and let rest 30 minutes.
• Stir in the cinnamon stick, lemon slices, tapioca and sugar and bring to a boil over medium-high heat. Cover, reduce heat and simmer 10 minutes. Stir in raisins, currants and apple and simmer 5 minutes more, until apples are tender. Remove from heat and let cool completely. Remove cinnamon stick and refrigerate until cold.