Recipe - Bubbes Fruit Soup

2 pound Peaches; peeled; pitted
2 pound Plums; cut
1 pound Pears; peeled; pitted or
16 ounce Sour cherries; pitted;
canned
1 pound Apricots
1 cup Sugar; Water to cover
1 tablespoon Arrowroot OR Flour
1 cup Water; cold
Sour cream; for garnish

1. Place all the fruit and sugar in 6quart pot and cover with water. Cook
until fruit is tender, 1/2Three fourths hour.

2. While fruit is cooking, mix arrowroot and water. When mixture is
completely dissolved add it to soup (around 10 minutes before soup is
finished). Bring to a simmer for remaining 10 minutes. CHILL NOTE: This is
may read gourmet, but it is a very OLD Jewish soup and my Bubbe made it on
those hot summer nights when nothing else would do. You can vary the
fruits. I had forgotten about it until I had my memory jogged on one of the
cruises Dad and I took.

SOURCE: A Jewish Mother's Cookbook; Author, Elaine Radis; published on disk
by ONE COMMAND SOFTWARE, 1995.
Posted to JEWISHFOOD digest by Nancy Berry nlberry@prodigy.net on May
26, 1998