Difference between revisions of "Fruit Soup"
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# Peel, pit, and cube fruit. | # Peel, pit, and cube fruit. | ||
# Place fruit and [[granulated sugar|sugar]] in a pot and cover it with [[water]]. | # Place fruit and [[granulated sugar|sugar]] in a pot and cover it with [[water]]. | ||
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[[Category:Jewish cuisine]] | [[Category:Jewish cuisine]] | ||
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[[Category:Fruit Soup Recipes]] | [[Category:Fruit Soup Recipes]] | ||
[[Category:Sour cherry Recipes]] | [[Category:Sour cherry Recipes]] | ||
Latest revision as of 20:52, 13 July 2012
Ingredients
- 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
Procedures
- Peel, pit, and cube fruit.
- Place fruit and sugar in a pot and cover it with water.
- Cook over medium-low heat for 30-40 minutes, or until the fruit is soft.
- Mix 1 tbsp cornstarch with 1 cup cold water.
- Add to soup.
- Bring to a boil for 10 minutes.
- Cool, refrigerate, and serve cold.
