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Tapioca-thickened fruit soup is speckled with plump golden raisins and cherries. Serve it as an appetizer to dinner, as dessert or as a side dish for an elegant brunch.

Tapioca Fruit Soup

1 pound mixed dried fruit
2 cups hot water
8 cups water
1/4 pound cherries, pitted and chopped
1 cup granulated sugar
1/2 cup tapioca
1/2 cup raisins
1 cinnamon stick
1 lemon, peeled and sliced
1 orange, peeled and sliced

1. Soak dried fruit in hot water for 30 minutes; drain.
2. In a large saucepan, combine hydrated fruit with water, cherries, sugar, tapioca, raisins, cinnamon stick, lemon slices and orange slices; stir well. Bring to a boil, reduce heat to medium-low and simmer until tapioca is clear and soup is slightly thickened, about 1 hour.
3. Remove from heat. Discard cinnamon stick before serving. Serve warm or chilled.

Makes 16 servings.

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