Tapioca with Dried Fruit and Cinnamon

    Tapioca with Dried Fruit and Cinnamon

    (2)
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    8hr45min


    3 people made this

    About this recipe: Tapioca, dried fruit and cinnamon are cooked down to make this delicious sweet soup! It's a Swedish Christmas recipe that has been passed down in my family for generations.

    Ingredients
    Serves: 10 

    • 75g tapioca
    • 2 litres water
    • 255g pitted prunes
    • 250g seedless raisins
    • 50g sugar
    • 1/4 teaspoon cinnamon
    • 2 1/2 tablespoons lemon juice
    • 1 dash salt

    Method
    Prep:15min  ›  Cook:30min  ›  Extra time:8hr chilling  ›  Ready in:8hr45min 

    1. Place the tapioca in a bowl with enough water to cover. Leave it to soak for 8 hours, or overnight.
    2. Fill a large saucepan with 2 litres water. Mix in the prunes, raisins, sugar and cinnamon. Bring to the boil, and stir in the soaked tapioca. Stirring often, cook 30 minutes, or until tapioca is clear and prunes are tender. Mix in the lemon juice and salt at the end of the cook time.
    3. Chill until completely cooled before serving - it tastes better.
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    (2)

    Reviews in English (2)

    by
    17

    Fruit soup- the name alone puts people off, but it is SO good (I have converted everyone who enters my home around the holidays to eating fruit soup and loving it!), and makes the house smell wonderful! It's ok this way, but my grandmother off-the-boat-Swedish made this every winter with a few more ingredients. We use only cinnamon sticks (2-3 in a large crock pot or dutch oven). Use currants instead of raisins and reduce to 1 c. I use 1 whole package of dried apricots (best you can get), 2 granny smith apples (or other firm, tart apple) pared, cored and sliced thick, one small orange or tangerine seeded, sliced (peel-on) instead of the lemon juice. I cook this to a slow boil on the stove and transfer to a large crockpot on low and cook it until I feel like turning it off! We serve with a dollop of whipped cream on top in a large mug or bowl. It's also EXCELLENT as a "glug"- throw in some vodka, some port, some rum- whatever you fancy. It is great hot (especially with company over- the entire HOUSE smells wonderful!) but it's also great cold (the tapioca makes it gel up- it's thick when cool) on it's own, or served over oatmeal for breakfast. I like to serve it with shortbread cookies on the side. With the pitted prunes it's not the prettiest soup to serve- it's rather brownish and chunky, but if you can get past the look to the taste, you'll be hooked. Plus, it's good for you!!  -  02 Dec 2010  (Review from Allrecipes US | Canada)

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    - Rated on  -  01 Mar 2011  (Review from Allrecipes US | Canada)

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