EASY CHERRY FRUIT SOUP

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Easy Cherry Fruit Soup image

Although my heritage is German, my husband's family is from Scandinavia. Fruit soups are common there, and I've been making them since the '50's. They are so convenientyou can make them ahead, then serve them warm or cold. We're retired, and we grow berries and do a lot of gardening-so Ido a lot of canning and preserving of all kinds. We also enjoy dancing and traveling.

Provided by Taste of Home

Categories     Lunch

Time 1h5m

Yield 6-8 servings.

Number Of Ingredients 8

1 can (21 ounces) cherry pie filling
1 can (8 ounces) pineapple chunks in natural juices, undrained
2 cups water
2/3 cup chopped dried apricots
1 cup pitted dried plums (prunes)
1 tablespoon butter
2 lemon slices
1 teaspoon quick-cooking tapioca

Steps:

  • In a 3-qt. casserole, combine all ingredients. Cover and bake at 325° for 1 hour. Serve warm.

Nutrition Facts :

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