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Raisin & Fruit Breakfast Soup Compote presented by Chicago Pike Inn & Spa
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1/2 cup minute-tapioca, uncooked
1 cup dark raisins
1 cup golden raisins
1/2 cup small pitted prunes
1/2 cup dried cherries
1/2 cup dried mixed fruit
1/2 cup dried apricots
2 large cinnamon sticks
6 cups hot water
4 cups apple juice
In large saucepan, combine all the ingredients except the apple juice. Over medium heat, blend the ingredients until smooth, a minute or so. Reduce the heat and simmer until the tapioca is transparent, about 30 to 35 minutes. The soup will be thick and clear. Add apple juice. Heat through. Remove cinnamon sticks and served with cream. Yield: 10-12 servings.
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Chicago Pike Inn & Spa
Coldwater, Michigan
Lodging in victorian elegance at this 1903 Colonial mansion.
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Click here for pictures and information about the inn.
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