Mary-Louise Parker's Swedish Fruit Soup

NOTE: The photo above is how the dish turned out in the My Last Supper kitchen, and may look different than as envisioned by the original chef.

NOTE: The photo above is how the dish turned out in the My Last Supper kitchen, and may look different than as envisioned by the original chef.

INGREDIENTS:

  • 1/2 cup dried cherries

  • 2 cups dried apricots

  • 2 tablespoons golden raisins

  • 3 cups dried pitted plums

  • 5 or 6 sliced granny smith apples

  • 1/4 cup walnut pieces (optional)

  • cinnamon

  • nutmeg

  • brown sugar

  • rum

  • apple cider

  • toasted sliced almonds (for topping)

DIRECTIONS:

  • Combine fruit and spices in a pot.  Cover with a mixture of half apple cider and half water.  Add a few tablespoons of rum if desired.  Add brown sugar to desired sweetness, the fruit is already sweet so taste as you go.

  • Bring to a gentle boil and let simmer for a good long while.

  • Turn off heat and cover.  If more liquid is needed because it is absorbed by the fruit add more.  Test apples to make sure they are cooked but not soggy.

  • Serve warm in bowls.

  • Top with whipped cream and toasted sliced almonds

Melanie Dunea