Soak the dried apricots and prunes in 6 cups cold water for 30 minutes. Since the dried fruit expands considerably as it absorbs the soaking liquid, you will need a saucepan (of stainless steel or enamel) with a capacity of at least 3 quarts. Add the cinammon stick, lemon slices, tapioca and sugar and bring to a boil. Reduce the heat, cover and simmer for 10 minutes, stirring occasionally with a wooden spoon to prevent the fruits from sticking to the bottom of the pan. Stir in the raisins, currants and apples slices and simmer an additional 5 minutes, or until the apples are tender and offer no resistance when pierced with the tip of a sharp knife or skewer. Pour the contents of the saucepan into a large serving bowl and let cool to room temperature. Remove the cinammon stick, cover with plastic wrap and refrigerate to chill. Serve the fruit soup in compote dishes or soup bowls as a light year-round dessert.