Scandinavian Fruit Soup

Pureed fruit soup is delicious when served with sweetened whipped cream and a sprinkling of ground cinnamon and sugar.

    9 cups water
    1 (12-ounce) bag pitted dried plums
    1 cup seedless raisins
    1 (6-ounce) bag dried apricots
    1 (16 -ounce) can OregoN
Royal Anne cherries, drained
    ⅓ cup dark brown sugar
    1 teaspoon orange zest
    1 cinnamon stick, broken
    3 tablespoons quick cooking tapioca
    Whipped cream
    Cinnamon sugar

1.  Heat the 9 cups of water in a 6-quart Dutch oven.

2.  Stir in plums, raisins, apricots, cherries, sugar, zest and the       
     cinnamon stick. Simmer 30 minutes on medium heat until    
     fruit softens. Remove cinnamon pieces.

3.  In a blender, process in two batches. Pour back into pot and          
     stir in tapioca; simmer for 20 minutes, stirring occasionally       
     until tapioca is transparent.

4.  Serve warm with whipped cream and cinnamon sugar.

    Makes 8 servings