SWEDISH FRUIT SOUP

By á-825

This recipe was used by First Covenant Church in Omaha when they served annual Smorgasbords.

Ingredients

• 1 C whole pitted prunes
• 1 C dried peaches )
• 1 C dried pears ) Cut these in fairly
• 1 C dried apricots ) small pieces
• 1 C raisins (white preferred)
• 1 large apple peeled, diced and cooked
• 1 1/2 tsp salt
• 1 small stick cinnamon (Mom didn't use it)

Preparation

Step 1

Cook prunes and raisins separately
All fruit should be cooked SLOWLY, covered with water approx. 1 1/2 to 2 inches above fruit for approximately 1 1/2 to 2 hours. May have to add water as fruit swells.

Cook about 1/2 pkg Danish Flavor Raspberry or strawbery desert pie filling glaze pudding, according to directions on box. (Will be thick like pudding. Also drain some of the jjuice off first and thicken or cook until clear with 3 T rounded minute tapioca, (that is the juice, not the fruit). Pour tapioca over Danish Dessert, stir. In large bowl put all fruit except prunes and blend carefully. I save prunes for on top of each dish when served. Don't overcook fruit as it will get mushy when heated to serve.