Be sure to slice the lemons paper thin. If you have a mandoline, this would be a great time to use it. Any mixed dried fruit will work, but I suggest that you make sure you've got some cranberries in the compote; they add a nice color and flavor to the finished soup.

I increased the amount of fruit slightly -- the original recipe called for 3 cups of mixed fruit, but I used a 16-oz. bag from Trader Joe's market, which was about 4 cups. I also used a 20-oz. can of pineapple chunks, which was nearly 2 cups instead of the original 1 1/2 cups. I liked the finished consistency of the compote with these proportions: not too soupy. If you'd like a thinner consistency, use the lesser amounts of fruit.

Prep Time: 15 minutes
Cook Time: 45 minutes
Yield: 6 to 8 servings

3 to 4 cups mixed dried fruit (apples, peaches, apricots, pears, prunes, cranberries, etc.) cut into bite-sized chunks
1 cinnamon stick
1/2 medium lemon, washed and sliced paper-thin
3 1/2 cups water
2 cups orange juice
1 1/2 to 2 cups canned pineapple chunks in juice
1/2 cup pineapple juice, reserved from the can
1/2 cup honey
Dash salt
2 Tbsp quick-cooking tapioca, uncooked
Sour cream, crème fraîche, or plain yogurt, optional

In a large saucepan over medium-high heat, combine dried fruit, cinnamon stick, lemon slices, water, and orange juice and bring to a boil. Reduce heat to medium-low and simmer, uncovered, for 10 minutes.

Add pineapple chunks, pineapple juice, honey, salt, and tapioca and let stand off the heat for 5 minutes, to soften the tapioca. Return to medium heat and cook, uncovered, stirring occasionally, until fruit is tender and tapioca has completely melted and thickened the mixture, about 15 minutes. Remove from heat and discard cinnamon stick. Serve warm or cold with suggested accompaniments, if desired. Can be stored in the refrigerator for up to 2 days before serving.