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  • Bubbe's Fruit Soup

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    Bubbe's Fruit Soup
    Servings: 8
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 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

    Directions

    1. 1. Place all the fruit and sugar in 6-qt pot and cover with water. Cook till fruit is tender, 1/2-3/4 hour.
    2. 2. While fruit is cooking, mix arrowroot and water. When mix is completely dissolved add in it to soup (around 10 min before soup is finished). Bring to a simmer for remaining 10 min. CHILL
    3. 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. You can vary the fruits. I had forgotten about it till I had my memory jogged on one of the cruises Dad and I took.

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