Title: Bubbe's Fruit Soup
Categories: Soup Fruit Jewish
Yield: 8 Servings

2	lb	Peaches; peeled, pitted,
2	lb	Plums; cut
1	lb	Pears; peeled, pitted or
16	oz	Sour cherries; pitted, can use canned
1	lb	Apricots
1	c	Sugar Water to cover
1	tb	Arrowroot OR Flour;
1	c	Water; cold
		Sour cream; for garnish

1. Place all the fruit and sugar in 6-quart pot and cover with water. Cook until fruit is tender, 1/2-3/4 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.

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