Fruit soup made from dried or baked fruit with or without semolina dumplings

Ingredients for 4 servings:

• 250 g dried fruit or baked fruit, mixed
• 1 ½ liters of water
• ½ bottle of lemon flavor
• 2 bags of vanilla sugar
• e.g. cinnamon
• 1 tbsp sugar
• 1 tsp, heaped cornstarch
• ¼ liter of milk
• 1 tbsp sugar
• ½ tbsp butter or margarine
• 120 g semolina
• 1 egg(s)

Instructions

Working time approx. 15 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 55 minutes

Recipe from my grandma

Soak the dried fruit in water for a few hours. Bring to a boil with the soaking water, lemon flavoring, vanilla sugar, cinnamon (optional), and sugar (use the sugar carefully, as the fruit is already very sweet – it’s best to sweeten it at the end). Simmer over low heat for 20 minutes. In the meantime, prepare the semolina dumplings. Bring the milk, sugar, and fat to a boil, then whisk in the semolina and stir with a spoon. Gently heat the mixture until it forms dumplings. Let it cool for about 5 to 10 minutes. Then stir in the egg well and form small dumplings with your hands or 2 teaspoons. Remove a few pieces of fruit from the fruit soup and puree them with a little water. Add the pureed mixture and the semolina dumplings to the soup and simmer for about 10 minutes. Finally, thicken the soup by stirring the cornstarch with a little water until smooth. Season to taste and serve. Tips: If you don’t like semolina, simply omit the dumplings. However, the soup isn’t very filling, making it more suitable as a starter. In summer, I omit the cinnamon and prunes, instead adding more apple rings and apricots, as well as more lemon flavor. It also tastes good as a cold soup. In autumn and winter, however, the cinnamon and prunes really come into their own.