Place dried fruit in water and soak overnight. Include tapioca if using regular. If using quick-cooking, don’t soak overnight.
In the morning, add the cinnamon stick and quick-cooking tapioca if regular not used and orange juice, if substituted for water, and bring to a boil. Once boiling, reduce heat and simmer until soup is thick and the dried fruit is plump and tender.
If you like your soup on the sweet side, add a 1/4 cup sugar before cooking.
Serve warm or cold in very small dishes. It’s perfect with a splash of half and half. If made without sugar, it’s a good antidote to the sugar rush of holiday eating, while still being sweet and rich enough to taste like dessert.
Recipe courtesy from Sarah Wassberg Johnson
