Fruit Soup

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Fruit Soup

 

Ingredients:

 

4 c. strawberries

2 c. sliced peaches

1 c. unsweetened pitted prunes

1 apple, diced

1 pear, diced

1 can mandarin oranges (with juice)

1 c. raspberries (optional)

2 c. water

1/3 c. sugar (optional)

2 Tbs. cornstarch dissolved in cold water

 

Directions:

 

In stockpot, combine all ingredients except cornstarch. Cook over medium

high heat until boiling. Reduce heat to

low and simmer for an hour or more. Fruit should be mushy and liquid a

reddish-brown. Half-hour before serving,

stir in cornstarch mixture and continue stirring until the soup thickens.

Serve over angelfood cake, frozen desserts

or on its own as a nice winter dessert.

 

Serves: 6 - 8

 

Preparation time: 1 hour