Use 50g of raisins (sultana or corinto), 50g of black plums, 50g of dried damascos, 50g of dried apricots, and 50g of pears. Cut the apricots and pears into small pieces and place them in a bowl. Slice the damascos in half and add them to the bowl. Pour 2-3 cups of hot water over the cut fruits and let them soak until the water returns to room temperature and the fruits have softened slightly. Drain the water well and reserve. Reserve the fruits as well.
In a small saucepan, combine 4 tablespoons of sugar, 1 large piece of cinnamon stick, split in half, and 3 cloves. Add 2 cups of the water in which the fruits were soaking and bring to a simmer. Stir occasionally until the sugar has dissolved. Add the fruits, including the raisins and plums. Cook without stirring over low heat with the lid on until the fruits are tender (use a asbestos mat over the flame if you have one). Let it cool and refrigerate.
Optional variations: Use figs instead of some of the other fruits, adding more water to balance the flavors. Vary the recipe to your taste, omitting some fruits and adding others, always maintaining the same weight (250g). Substitute half of the sugar with honey or brown sugar, powdered. For a caffeine-reinforced breakfast, serve the Polish soup over cornflakes.
Use 50g of raisins (sultana or corinto), 50g of black plums, 50g of dried damascos, 50g of dried apricots, and 50g of pears. Cut the apricots and pears into small pieces and place them in a bowl. Slice the damascos in half and add them to the bowl. Pour 2-3 cups of hot water over the cut fruits and let them soak until the water returns to room temperature and the fruits have softened slightly. Drain the water well and reserve. Reserve the fruits as well.
In a small saucepan, combine 4 tablespoons of sugar, 1 large piece of cinnamon stick, split in half, and 3 cloves. Add 2 cups of the water in which the fruits were soaking and bring to a simmer. Stir occasionally until the sugar has dissolved. Add the fruits, including the raisins and plums. Cook without stirring over low heat with the lid on until the fruits are tender (use a asbestos mat over the flame if you have one). Let it cool and refrigerate.
Optional variations: Use figs instead of some of the other fruits, adding more water to balance the flavors. Vary the recipe to your taste, omitting some fruits and adding others, always maintaining the same weight (250g). Substitute half of the sugar with honey or brown sugar, powdered. For a caffeine-reinforced breakfast, serve the Polish soup over cornflakes.
