Fruit Soup

In top of double boiler put:

• 5 tablespoons tapioca (these instructions are for quick tapioca, also known as instant tapioca or minute tapioca. Other forms of tapioca or other thickeners may work but I've never tried anything else)
• 5 tablespoons sugar
• 2–3 cups water

Stir and let cook over boiling water until thickened, stirring occasionally.

In a large kettle put:

• 1 cup dried prunes
• 1 cup raisins
• 1/2 cup currents (meaning the small raisins sold under that name in the United States)
• 1 lemon sliced thin
• 4–5 cinnamon sticks
• 2–3 cups water (enough to cover plus approximately 1 inch)

Boil about 5 to 10 minutes.

Add tapioca mixture, 2 one pound cans red sour pitted cherries (including juice), 2 one pound cans freestone sliced peaches (including juice). Stir, heat thoroughly, and add water if mixture is too thick.

Serving suggestions:

• Hot for supper with salami and cheese sandwiches
• Cold for dessert topped with milk, cream, eggnog
• Hot for dessert as a topping for ice cream
• Cold for breakfast on top of dry cereal

Variations: this is a pretty forgiving recipe which is amenable to using frozen fruit or other fruit including mangos, raspberries, and others

Store in the fridge