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Sweet and tart, chunky and many textured, this soup is extraordinarily rich--and excellent when you want to mainline the energy and flavor of concentrated fruit. Good hot or cold or even frozen. Serve hot or cold to 6-8 people as a meal (especially breakfast) with bread, as a first course, or as an accompaniment to a meat course. Also, you can partially freeze it and serve it with cream for dessert. Talk about versatile!

• 3 cups mixed dried fruits
• 7 cups mixed fruit juice and water
• 2 Tablespoons tapioca
• 1 cup sugar (or more, to taste)
• 1 cup mixed apples and oranges, skinned, cored, seeds removed, and chopped
• 1 thin skinned lemon, unpeeled and sliced
• 1/2 teaspoon salt
• 2 cinnamon sticks

Garnish: cream, especially if serving as a frozen dessert.

Bring the water and fruit juice to a boil in a large saucepan, then stir in the rest of the ingredients. When it returns to a boil, turn the heat to low and simmer until tender, about 40 minutes.

If serving hot, ladle into bowls and spoon cream over the top.

If serving cold, let cool, then cover and chill in the refrigerator. Serve with cream when ready.

If serving as a frozen dessert, let cool, then cover and chill in the refrigerator. Forty minutes before serving, put in the freezer. When ready to serve, stir and spoon into bowls, topping with whipped or unwhipped cream.