Northern European Fruit Soup

This can be served hot in the winter, cold in the summer, as part of a breakfast, lunch, or dinner/dessert.

To serve four generously and probably have some left over (this is a rich fruit medley), empty a 7-10 ounce packet of dried apricots, a similarly - sized packet of dried prunes, and a packet of golden raisins and /or dried cranberries into a saucepan. (The dried cranberries which are infused with orange or lemon essence are nice here.)  Add water to cover generously. Simmer gently, a cover on loosely, for a few minutes, until dried fruit is plumped up again, and warm. Add a little sugar if you like, add freshly grated (or powdered) ginger root, a little nutmeg and cinnamon to taste. Add enough orange juice, or orange juice concentrate, undiluted, to give the dish some orange flavor, making sure the orange juice is warm, too, if you are to serve this in winter. You can experiment with other dried fruits as well: pineapple, figs?

Ladle out into bowls, add a little whipped cream with grated organic orange peel zest to top of whipped cream. Serve hot or cold, depending upon season.

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