Festsoppa
By: Helen Pitlick
Published: Friday, December 10, 2010 - 1:02am

Ingredients




1 dl raisins
6 prunes
6 dried apricots, cut into pieces
1 finely-sliced orange, peeled
2 liters water
1/2 liter black currant syrup
10 blanched almonds
15 hazelnuts
zest of 1 orange
1 tablespoon arrowroot

Preparation

1 Soak the fruit in the water and syrup overnight. Cook together with the nuts and orange zest for 5 or 6 minutes. 2 Thicken with the arrowroot mixed with a little water.

About


Serve chilled with a dollop of whipped cream or sour cream. Try adding a cinnamon stick or honey, if you have a sweet tooth.