This fruit soup is the perfect, sweet ending to the Yom Kippur pre-fast meal. Left-overs can be enjoyed after the fast too.
Ingredients:
- 2 pounds peaches
- 2 pounds plums
- 2 pounds apricots
- 1 pound grapes
- 1 cup sugar
- 1 Tbsp. cornstarch
- 1 cup cold water
Preparation:
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.