Combine fruit, water, lemon, sugar and cinnamon in pressure cooker.
Close cover securely.
Place pressure regulator on vent pipe; cook 10 minutes.
Cool pressure cooker at once.
If desired, thicken with cornstarch or arrowroot.
Makes 4 to 6 servings.
Soak fruit in water for a few minutes.
Drain and rinse. Cover with water and let simmer for 1 hour, adding 2 sticks of cinnamon, lemon and sugar.
Add 1/4 cup tapioca 20 minutes before fruit is cooked.
Stir frequently.
Combine ingredients in a large kettle and bring to a boil, then reduce heat and simmer for 30 minutes, stirring often, until fruit is done.
Add more water, if necessary.
Makes 6 servings.
bout 1 hour or until fruit is tender.
Remove from
Combine fruit, tapioca and grape juice in a crock-pot.
Add enough water to cover (about 3 cups).
Cover and cook on low setting for 8 or 10 hours.
Before serving, stir in remaining ingredients.
Serve warm or cold as a soup or dessert.
Makes 10 to 12 servings (about 2 1/2 quarts).
*Or 4 cups mixed dried fruit.
In large saucepan, combine fruit, raisins, 1 teaspoon cinnamon and 4 cups water.
Bring to boil.
Reduce heat and simmer 20 to 25 minutes.
Mix all the ingredients, except apples, in a large pan.
Add in 8 cups of water; bring to boiling while stirring.
Reduce heat; simmer, covered, for 20 to 30 minutes, or until the fruit is tender and tapioca is cooked.
Stir occasionally.
Add apple slices; simmer, covered, 5 minutes.
Remove cinnamon.
Serve, warm or cold, as a dessert or first course appetizer.
Combine prunes and enough water to cover in a large saucepan, boil until soft. Drain, reserving prune juice.
Snip prunes from pits; set aside.
Add enough grape juice to prune juice to make four and one-half cups.
Heat fruit juices and add prunes, raisins, lemon and sugar. Add cinnamon and salt; cook for several minutes.
Stir in tapioca slowly, making sure grains remain separate.
Cook, stirring constantly until tapioca is clear.
Serve hot or cold.
Combine all berries and orange juice beverage in a food processor. Puree on medium-high power until semi-smooth and liquified. Stir in diced apple and yogurt until fully incorporated. Transfer to a thermos or plastic container with a secure lid. Keep fruit soup chilled until ready to eat. Yields about 1 1/2 cups per serving.
Cook eggs, lemon juice and sugar over hot water until thick. Add butter, set aside and cool.
Beat heavy cream and fold into cooled egg mixture.
Add fruit and marshmallows.
Let stand overnight.
day.).
2. FINISH SOUP Remove bones from slow cooker
Put as many cups of fruit at a time as the
cut up large pieces of fruit). In 1 1/2-quart
Soak the dried fruits in the fruit juice for 2 hours or longer; add 2 teaspoons honey.
Bring mixture to a boil; add cornstarch and stir until mixture begins to thicken.
Add cinnamon; chill or serve warm.
Cook the raisins and prunes in the water until done.
Add the fruit juice.
Boil 1 minute.
Add the tapioca or rice and cook until clear or done.
Remove from heat and add the sugar and sliced lemon.
Serve when cold.
Bring fruit, cinnamon and water to boil.
Reduce heat and simmer for 25 minutes.
Remove fruit and puree.
Add sugar to water.
Boil and dissolve.
Add lemon juice. Remove from heat. Stir in pureed fruit and chill (either in one bowl or individual servings). Serve with whipped cream and/or nuts (optional).
Cook tapioca, sugar and 1 cup of water until white is gone from tapioca.
Remove from heat.
Add fruit juice (use juice from peaches and oranges), orange juice, oranges, peaches and strawberries to tapioca.
Cool until time to serve.
Before serving slice and add bananas.
Cook the first 5 ingredients until thick, then cool.
Add the fruit.
Chill before serving.
Blend or process cream cheese and canned fruit. Stir in additional liquid of white wine, if necessary, until of desired thickness. Add cinnamon to taste.
Enjoy!