Summary

Ingredients

• 250 g dried or baked fruit, mixed
• 1 ½ liters water
• 0.5 ½ bottle lemon flavor
• 2 sachets vanilla sugar
• cinnamon
• 1 tablespoon sugar
• 1 teaspoon, heaped cornstarch

For the dumplings:

• 0.25 liter ¼ milk
• 1 tablespoon sugar
• 0.5 tablespoon ½ butter or margarine
• 120 g semolina
• 1 egg (s)

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Instructions

1. Soak the baked fruit in water for a few hours.
2. Bring to the boil with the soaking water, lemon aroma, vanilla sugar, possibly cinnamon and sugar (use the sugar carefully, as the fruit is already very sweet - preferably sweeten at the end). Simmer over a low heat for 20 minutes.
3. In the meantime, prepare the semolina dumplings. To do this, bring the milk, sugar and fat to the boil, stir in the semolina with a whisk and continue to stir with a spoon. Burn the mass to a lump. Let cool down for about 5 to 10 minutes. Then stir in the egg well and form small dumplings with your hands or 2 teaspoons.
4. Take some pieces of fruit from the fruit soup and puree them with a little water. Add the pureed mass and the semolina dumplings to the soup and simmer for another 10 minutes. At the end, stir the cornstarch with a little water and use it to thicken the soup. Season to taste and serve.
5. Tips: If you don`t like semolina, just leave out the dumplings. Then the soup is not very filling, but is more suitable as a pre-soup.
6. In summer I don`t use cinnamon and prunes, instead I add more apple rings and apricots to the soup, as well as more lemon aroma. Also tastes good as a cold bowl.
7. In autumn and winter, on the other hand, cinnamon and prunes come into their own.