Ingredients :

​

2-1/2 c mixed dried fruit, such as apples, apricots, peaches and prunes cut into bite size pieces
1/2 c raisins or dried cherries
1/2 one lemon, thinly sliced and seeded
1 cinnamon stick (about 3 inches long)
3-1/2 c water
2 c orange juice
1-1/2 c fresh pineapple chunks or 1 1/2 c pineapple chunks packed in their own juice, drained
2/3 to 3/4 c honey
1/8 tsp salt (optional)
1/3 c rum or brandy
1 Tbs cornstarch blended with 2 Tbs cold water
vanilla yogurt or sour cream

​

Method :

​

In a 3 quart pan, combine dried fruit, raisins, lemon slices, cinnamon stick, water and orange juice; bring to a boil over high heat. Reduce heat to medium-low, cover and simmer for 10-15 minutes. Then remove from heat and stir in pineapple, honey, salt (if desired), and rum. Let stand for 10 minutes to blend flavors and let fruit soften. Return pan to heat; then blend cornstarch mixture into soup. Cook over medium-low heat, stirring, until liquid is bubbly, clear, and thickened. Remove cinnamon stick and lemon slices. Serve soup hot; or cover and refrigerate to serve cold. Top with spoonfuls of yogurt.

Makes 10 servings. Storage time: up to 2 days in refrigerator