Scandinavian Fruit Soup

Recipe from

Oxmoor House


2 (8-ounce) packages pitted prunes
1 cup golden raisins
1/4 cup currants
Juice of 1 lemon
2 quarts plus 1 cup water, divided
1/2 cup pearl tapioca
1 (3-inch) stick cinnamon
1 (17-ounce) can peeled apricot halves, undrained
1 (16-ounce) can peach halves, undrained
1 (16-ounce) can pitted cherries, undrained
1 medium orange, thinly sliced
1 medium lemon, thinly sliced


Combine prunes, raisins, currants, lemon juice, and 2 quarts water in a large Dutch oven; cover and let stand overnight.

Combine tapioca and remaining water; cover and let stand 1 hour. Drain well. Add drained tapioca and cinnamon to prune mixture. Cook over medium heat 30 minutes, stirring frequently. Add apricots, peaches, cherries, and orange and lemon slices; cook over low heat 30 minutes, stirring frequently. Remove from heat, and cool slightly. Remove cinnamon, and discard.

Spoon 1 teaspoon Cognac into each individual serving bowl; spoon soup into bowls, and serve immediately as an appetizer.

Note: Scandinavian Fruit Soup may be chilled and served as a dessert soup.

Oxmoor House Homestyle Recipes,

Oxmoor House

January 1985
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