Fruit Soup

1 cup dried prunes

1 stick cinnamon

1 cup dried apricots

1/2 cup sugar

1 cup raisins

1/4 cup tapioca

2 apples

1(10oz) pkg. frozen raspberries, thawed

1/4 lemon, thinly sliced

1/4 orange, thinly sliced

Place dried fruits in saucepan with water to cover. Bring to a boil. Reduce temperature; cover. Simmer gently for 30 minutes. Add next 6 ingredients. Drain raspberries, reserving 1 cup juice. Add reserved raspberry juice. Stir gently. Simmer, uncovered, over low heat, until tapioca is cooked. Add raspberries. Bring just to a boil. Do not stir to avoid breaking fruit. Serve warm or cold with whipped cream.