SWE-Dishes: Ann Sather’s Swedish Fruit SoupMay 31, 2017
Would you like the soup for dessert?
That may sound odd to some, but the Swedes like to enjoy fruktsoppa, or fruit soup, as a sweet treat at the end of a meal. This dish is typically made with dried fruits, which is helpful in the winter months when fresh fruit is harder to come by, but this dish is great to serve year-round.
To make the tasty treat at your home, try using this recipe from Chicago staple, Ann Sather. Or, if you’re in the Chicago-area, save yourself some dishes and go try one out for yourself at one of its three locations.
This recipe makes 12 servings.
- 1/2 c. pitted prunes
- 1 ½ c. mixed dried fruit
- 1 ½ c. raisins
- ½ c. Turkish apricots, dried
- 3 tbsp. cornstarch
- 1 c. water
- 1/2 c. sugar
- 1/2 s. brown sugar
- 2 tbsp. lemon juice
- 1/2 c. raspberry syrup
- Cover the fruit with cold water and bring it to a boil in a large saucepan.
- Allow it to simmer until the fruit is soft, but not mushy.
- Stir the cornstarch and water with a fork in a small bowl until smooth. Stir the mixture into the simmering fruit.
- Continue to cook uncovered until the fruit mixture is clear and any lumps are dissolved.
- Stir in the sugars and cook for 2 more minutes, then set aside to cool.
- Add the lemon juice and raspberry syrup when the fruit is thoroughly cooled.