Dried Fruit Soup
Ingredients
- 5 oz. mixed dried fruit I used peaches, pears and tart cherries
- 6 cups water
- 1 cinnamon stick
- 1/2 cup sugar
- 1 tablespoon potato starch
- juice of 1 lemon
Instructions
- Combine fruit, water and cinnamon in a large pot. Cook on high heat, uncovered, for 30 minutes. Add sugar and stir to combine. Cook for another 15 minutes.
- Remove fruit and cinnamon. Reduce heat to medium.
- In a small bowl, whisk potato starch with 1 tablespoon of water to form a paste. Add lemon juice. Add to fruit liquid, stirring constantly and cook for 1-2 minutes until liquid thickens.
- Combine fruit and liquid in a container and refrigerate until chilled. Serve cold with rice pudding, sour cream or yogurt.
Notes
Notes:
Traditionally, the fruits would be soaked overnight and then cooked in only 4 cups of water for 15 minutes before adding the slurry.
Since it is so sweet, you definitely need something milky and creamy to balance the sweetness. You can also eat with sour cream or yogurt, if you don't have any rice pudding around.
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