Cherry Breakfast Soup

• 1 (10 ounce) can dark sweet cherries, drained and liquid reserved
• 4 whole cloves
• 1 cinnamon stick
• 12 lemon, juice of
• 2 teaspoons cornstarch
• 1 (16 ounce) can pears, drained, sliced, and juice reserved
• 1 orange, peeled, segmented and segments halved

1. Combine cherry liquid, cloves, cinnamon and lemon juice in a saucepan; bring to boiling.
2. Simmer 5 minutes.
3. Remove spices.
4. Combine cornstarch and pear juice; gradually add to cherry mixture.
5. Cook until thickened, stirring constantly.
6. Stir in remaining fruit.
7. Serve hot or cold.

dark sweet cherries, cloves, cinnamon, lemon, cornstarch, orange

Taken from www.food.com/recipe/cherry-breakfast-soup-193186 (may not work)