Fruit Soup

Combine water, prunes, raisins, cinnamon sticks together into a large kettle.

Boil mixture. Reduce heat a little and cook for 25 to 30 minutes (until consistency has tendered).

Add apricots and simmer for extra 8 to 10 minutes (or until soft).

Use a filter to separate liquid from cooked fruit.

Place liquid into another kettle.

Add juice from cherries to liquid.

Stir in tapioca and sugar then simmer over medium heat for at least 30 minutes. Stir now and then until tapioca is clear.

When juice has thickened, remove cinnamon stick from fruit.

Add thickened juice and cherries to fruit. Stir gently.

If you wish, you can garnish with slices of oranges and lemons.

Serve warm or cold.