Fruit Soup (Fruchtsuppe) recipe

6 servings

4 ounces prunes

5 cups water

2 pounds tart apples - peeled, cored and sliced

1 cinnamon stick

2 tablespoons potato flour

2 cups half-and-half cream

1/2 cup white sugar

1/2 cup white grape juice

2 tablespoons golden raisins

Place prunes and water in a large saucepan and let rest in refrigerator 8 hours or overnight.

Cook prunes in same saucepan with soaking water over medium heat, covered, 1 hour, until soft.

Let cool.

In a small saucepan over medium heat, cook apples until soft, about 20 minutes.

Reserve prune water and remove pits from prunes.

Puree pitted prunes with cooking water in a food processor or blender until smooth.

Combine prune puree and cooked apple in a large saucepan with the cinnamon stick.

Combine the potato flour with the half-and-half and stir into fruit mixture.

Bring to a boil, then stir in sugar.

Reduce heat to medium-low, stir in grape juice and raisins, and partially cover.

Let simmer until thoroughly heated, then remove from heat.

Chill 2 hours in refrigerator before serving.