Bubbe's fruit soup

Yield: 8 Servings

Measure Ingredient
2 pounds Peaches; peeled; pitted
2 pounds Plums; cut
1 pounds Pears; peeled; pitted or
16 ounces Sour cherries; pitted; canned
1 pounds Apricots
1 cup Sugar; Water to cover
1 tablespoon Arrowroot OR Flour
1 cup Water; cold
\N \N Sour cream; for garnish

1. Place all the fruit and sugar in 6-quart pot and cover with water. Cook until fruit is tender, ½-¾ 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 JEWISH-FOOD digest by Nancy Berry <nlberry@...> on May 26, 1998

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