Fruit Soup

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

1. Peel, pit, and cube fruit.
2. Place fruit and sugar in a pot and cover it with water.
3. Cook over medium-low heat for 30-40 minutes, or until the fruit is soft.
4. Mix 1 tbsp cornstarch with 1 cup cold water.
5. Add to soup.
6. Bring to a boil for 10 minutes.
7. Cool, refrigerate, and serve cold.