Prepare the Dried Fruit: If using large dried fruits like prunes or apricots, you may want to roughly chop them into smaller pieces. Place the dried fruit in a medium-large saucepan or pot.

Add the Liquid and Spices: Pour the water, lemon juice and add the sugar over the dried fruit. Add the cinnamon stick, whole cloves, and cardamom (if using) and salt.

Simmer the Soup: Bring the mixture to a gentle boil over medium-high heat, then reduce the heat to low. Cover the pot and let the soup simmer for at least 30 minutes, or up to 1 hour, allowing the dried fruits to soften and plump up, and the flavors to meld. Stir occasionally.

Adjust Sweetness and Spices: Taste the soup and adjust the sugar, lemon juice or spices to your liking. The soup should have a slightly sweet and tangy flavor profile.

Thicken the Soup (optional): If you prefer a thicker soup, whisk together the cornstarch (or arrowroot) with 2 tablespoons of cold water in a small bowl until smooth. Add this mixture to the simmering soup, stirring continuously until the soup thickens slightly. Continue to simmer for another 2-3 minutes.

Remove Spices: Remove the cinnamon stick and whole cloves from the soup before serving, or let them remain to infuse the flavor further while cooling.

Cool or Serve Warm: You can serve the fruit suedoise warm or chilled. For a chilled version, allow the soup to cool to room temperature, then refrigerate for at least 2 hours before serving.

Garnish and Serve: Ladle the soup into bowls or cups and garnish with fresh orange slices, lemon slices, a dollop of yogurt or sour cream, chopped nuts, or a sprinkle of cinnamon, if desired.