Chandra's StoryI'm of mixed European heritages. My two grandmothers were Swedish and Italian/French so my cooking influences are varied and eclectic.
This recipe is something that my Swedish grandmother, and later my mother, made during holidays among other very traditional dishes such as Limpa (Sweet Rye Bread) so now it's become a comfort food and something completely special to me.
I hope you enjoy it.
This can be served anytime of day as a dessert, appetizer, fruit salad, etc.
It's very common at Swedish weddings as a tart filling.
dried apricots, pitted
dried prunes, pitted
golden raisins or white raisins
fruit juice (mixed fruit/white grape-peach/your preference)(i prefer to make strawberry or raspberry gelatin using half the water called for (unrefrigerated) into a juice and omit the sugar.)
cinnamon - broken in half
lemon, halved and sliced thin
quick cooking tapioca
orange - peeled, diced or 1 small can mandarin oranges
apple - peeled, cored, and sliced or diced
optional: to spice this up, you can add a pinch of powdered nutmeg or cloves
1In a large saucepan, soak the apricots, prunes, and raisins in 6 cups of water for 30 minutes.
2Add juice (or gelatin mixture), cinnamon, lemon, tapioca and sugar (and optional nutmeg or cloves) and bring to a boil.
3Reduce the heat and simmer, covered, for 20 to 25 minutes, stirring occasionally to prevent sticking.
4Uncover and add the apple slices and simmer an additional 5 minutes, or more, until the apples are tender.
5When the soup is "done", the fruit should be plumped and tender and the consistency of the "soup" should be similar to a cooked pie filling before it's cooled.
If this does not happen (I've had this happen at different altitudes, etc.), mix tapioca starch with a little cold water and add to the mixture, a little at a time, until the consistency is right.
Add a little water or juice if the mixture is too thick.
6Pour the mixture into a bowl and cool at room temperature. Remove the cinnamon sticks.
7Can be served warm, room temperature, cold, or frozen. The most common accompaniment is cream or ice cream.
8To each serving: 1 tsp Wine, rum, cognac or other liquors can be added, at serving time, to make this into an adult version or during cooking to add to the flavor.
About this Recipe
Course/Dish: Other Breakfast, Fruit Sides, Fruit Appetizers, Other Appetizers, Fruit Desserts, Puddings, Other Desserts, Fruit Salads, Other Soups, Fruit Sauces, Other Snacks
Main Ingredient: Fruit
Regional Style: Swedish
Dietary Needs: Vegetarian, Gluten Free, Vegan, Low Fat, Dairy Free, Low Sodium, Wheat Free, Soy Free
Monica H MonisiaH - Aug 28, 2011
Love this recipe and what an interesting background story... can't wait to see more recipes from you! Thanks for sharing!
Claudia Valdes clauditachula - Aug 31, 2011
Hi, my boyfriend is Swedish and we just spent 7 weeks in Sweden.. amazing! and the food is just gorgeous (loads of sauces for everything!) thank you for sharing this recipe I can't wait to try it and totally surprise him!