Recipe for Fruit Soup    print

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2 pounds peaches
2 pounds plums
2 pounds apricots
1 pound sour cherries (fresh or canned)
1 cup sugar
1 Tbsp. cornstarch
1 cup cold water

1. Peel, pit, and cube fruit. Place fruit and sugar in a pot and cover with water. Cook over medium-low heat for 30-40 minutes, or until the fruit is soft. 

2. Mix 1 Tbsp. cornstarch with 1 cup cold water. Add to soup. Bring to a boil for 10 minutes.

3. Cool, refrigerate, and serve cold. 

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