In a large 3-quart (or bigger) stainless steel or enamel saucepan, combine the apricots and prunes with the cold water and let soak for 30 minutes.
Next, add the cinnamon stick, lemon slices, tapioca and sugar to the pot, and bring to a boil; once boiling, reduce the heat and cover the pan; let simmer for 10 minutes (stir occasionally with a wooden spoon since the fruits can stick to the bottom of the saucepan).
After the 10 minutes are up, remove the cover and stir in the raisins, currants and apple slices; simmer for 5 more minutes (the apples should then be soft and tender; if not, simmer a wee bit longer).
Pour the soup mixture into a large serving bowl and let cool to room temperature.
When soup has cooled, fish out the cinnamon stick, cover the bowl, and chill in the refrigerator.
This dessert is served cold, in either dessert dishes or soup bowls; makes for a very light dessert.