My grandmother used to make an absolutely divine fruit soup, which had something called “sagogryn” in it. When “sagogryn” was no longer available in stores in Sweden, she gave up on the soup. It wasn’t the same without the “sagogryn,” whatever it was. We found a recipe using quick cooking tapioca in lieu of “sagogryn,” perhaps worth a try? Old-fashioned fruit soup is refreshing and sweet - a perfect dessert.
¾ cup dried apricots
¾ cup dried prunes
6 cups cold water
1 cinnamon stick
2 slices lemon
3 Tablespoons tapioca (quick-cooking)
1 cup sugar
2 Tablespoons seedless raisins
1 Tablespoon currants
1 Granny Smith apple, peeled, cored and cut into half inch slices
Soak the dried apricots and prunes in 6 cups of cold water for 30 minutes. The dried fruit will expand considerably, so you will need a saucepan with capacity of at least 3 quarts. Add the cinnamon stick, lemon slices, tapioca and sugar and bring to a boil. Reduce heat, cover and let simmer for 10 minutes, stirring occasionally with a wooden spoon to prevent the fruit from sticking to the bottom of the pan. Stir in the raisins, currants and apple slices, and simmer an additional 5 minutes or until the apples are tender. Pour the contents of the saucepan into a large serving bowl and let cool to room temperature. Remove the cinnamon stick, cover with plastic wrap and refrigerate to chill. Serve in compote dishes or soup bowls as a year-round dessert.