Dried fruit soup
Preparation time
Cooking time
Total time
A warming, comforting dessert or snack which probably also packs a fibre punch.
Recipe type: Dessert
Cuisine: European
Serves: 4-6
  • 225 grams mixed dried fruit (for example 75 grams each of apple rings, prunes and apricots)
  • 125 ml water
  • Zest of half a lemon (optional)
  • 1 stick cinnamon (optional)
  • 3 tablespoons sugar
  • 1-2 tablespoons corn starch
  1. Chop the fruit into small-ish pieces. I cut the prunes and apricots into six pieces, the apple rings into many more - they swell to about double their size.
  2. Put the lemon rind, cinnamon and fruit in to the water and bring to the boil. Boil until soft, or, if your fruit is soft to begin with, simmer - for 10 minutes.
  3. Add the sugar and simmer for another 5 minutes.
  4. Mix the corn starch with 3 tablespoons water into a smooth liquid.
  5. Slowly pour the starch and water into the soup, whisking all the while.
  6. Bring to the boil, then let simmer another couple of minutes to remove any chalkiness.
  7. Fish out the cinnamon stick and take the soup off the hob.
  8. Serve cool or chilled with crunchy almond biscuits. (And I'm thinking a glass of sherry would go rather well with too.)
Recipe by Edinburgh Foody at http://www.edinburghfoody.com/2019/10/04/fun-with-fruit-and-starch-returning-to-childhood-favourites/