These are two good ones you might like. I see no problem in subbing other dried fruits (I have used cherries and figs) to suit your tastes.
Fruktsoppa (Swedish Fruit Soup)
1 c Dried apricots
1 c Dried prunes
6 c Cold water
1 Cinnamon stick
2 slices Lemon
3 tb Quick-cooking tapioca
1 c Sugar
2 tb Raisins
1 tb Dried currants
1 Tart cooking apple, peeled, cored & cut into slices
1.Soak the dried apricots and prunes (or other dried fruit) in 6 cups cold water for 30 minutes. The dried fruit expands considerably as it absorbs the soaking liquid, so you will need a large saucepan.
2.Add the cinammon stick, lemon slices, tapioca and sugar to the fruit and bring to a boil. Reduce the heat, cover and simmer for 10 minutes, stirring occasionally with a wooden spoon to prevent the fruits from sticking to the bottom of the pan.
3.Stir in the raisins, currants and apples slices and simmer an additional 5 minutes, or until the apples are very tender.
4.Pour the contents of the saucepan into a large serving bowl and let cool to room temperature. Remove the cinammon stick, cover with plastic wrap and refrigerate to chill. Serve the fruit soup chilled or warmed gently.
In the Pink Strawberry Soup
2 c Water
1 c Port wine (can also use white wine)
1/3 c Sugar
2 tb Lemon juice
1 Stick cinnamon
4 c Strawberries, pureed
1/4 c Sour cream
1/4 c Whipping cream
Pinch salt
Fresh mint sprigs
Dried strawberries for garnish
1.In saucepan, stir together water, port/wine, sugar, lemon juice and the cinnamon stick. Bring to boil and boil, uncovered, over medium-high heat for 10 minutes, stirring occasionally.
2.Stir in pureed strawberries; reduce heat and simmer for 5 minutes.
3.Discard cinnamon stick and let mixture cool at room temperature.
Whisk in sour cream.
4.Beat together cream and salt until stiff; fold into soup. Cover and chill for 4 hours or overnight.
5.Serve in dessert glasses or highball glasses. Garnish each serving with fresh mint and dried strawberries.