---------- Recipe via Meal-Master (tm) v8.02
  Categories: Swedish, Soups/stews, Fruits
       Yield: 6 servings
     3/4 c  Dried apricots
     3/4 c  Dried prunes
       6 c  Cold water
       1    Cinnamon stick
       2 sl Lemon; 1/4 thick
       3 tb Quick-cooking tapioca
       1 c  Sugar
       2 tb Raisins
       1 tb Dried currnats
       1    Tart cooking apple; peeled,
            -cored & cut into 1/2"slices
   Soak the dried apricots and prunes in 6 cups cold water for 30
   minutes. Since the dried fruit expands considerably as it absorbs the
   soaking liquid, you will need a saucepan (of stainless steel or
   enamel) with a capacity of at least 3 quarts. Add the cinammon stick,
   lemon slices, tapioca and sugar and bring to a boil. Reduce the heat,
   cover and simmer for 10 minutes, stirring occasionally with a wooden
   spoon to prevent the fruits from sticking to the bottom of the pan.
   Stir in the raisins, currants and apples slices and simmer an
   additional 5 minutes, or until the apples are tender and offer no
   resistance when pierced with the tip of a sharp knife or skewer. Pour
   the contents of the saucepan into a large serving bowl and let cool
   to room temperature. Remove the cinammon stick, cover with plastic
   wrap and refrigerate to chill. Serve the fruit soup in compote dishes
   or soup bowls as a light year-round dessert.