Bubbe's Fruit Soup Recipe

• 2 lb Peaches, peeled, pitted
• 2 lb Plums, cut
• 1 lb Pears, peeled, pitted or possibly
• 16 ounce Sour cherries, pitted, canned
• 1 lb Apricots
• 1 c. Sugar, Water to cover
• 1 Tbsp. Arrowroot Or possibly Flour
• 1 c. Water, cool Lowfat sour cream, for garnish

1. 1.
2. Place all the fruit and sugar in 6-qt pot and cover with water.
3. Cook till fruit is tender, 1/2-3/4 hour.
4. 2.
5. While fruit is cooking, mix arrowroot and water.
6. When mix is completely dissolved add in it to soup (around 10 min before soup is finished).
7. Bring to a simmer for remaining 10 min.
8. CHILL
9. NOTE: This ismay read gourmet, but it is a very OLD Jewish soup and my Bubbe made it on those warm summer nights when nothing else would do.
10. You can vary the fruits.
11. I had forgotten about it till I had my memory jogged on one of the cruises Dad and I took.

peaches, sour cherries, sugar, arrowroot, water

Taken from cookeatshare.com/recipes/bubbe-s-fruit-soup-94402 (may not work)