INGREDIENTS:6 cupsapple juice
½ cupinstant tapioca
1 packagefrozen raspberries (10 oz.)
1 cupsaltana raisins
8 ozs. assorted dried fruit, chopped, or dried chopped pears
3 stickscinnamon
for the topping:
1 cupsour cream
2 Tbsps.hazelnut or amarettoliqueur OR 1 tsp. almondextract
as neededcrushed, toasted hazelnuts or slivered almondsDIRECTIONS:1. Combine apple juice and tapioca; let stand 5 minutes. Heat to boiling, then reduce heat immediately to simmer, stirring constantly.
2. Add raisins, chopped fruit and cinnamon sticks. Simmer for 20 minutes; add raspberries. Cook until slightly thickened, stirring occasionally. Serve warm or chilled.
3. To make topping, whip sour cream with liqueur or extract. Add a dollop to each bowl of soup; sprinkle with toasted nuts. NOTE: flavor improves the second day. SERVINGS:12 servingsFrom:Washington Red Raspberry Commission.
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