Title: Bubbe's fruit soup
 Categories: Soups, Fruits, Jewish
      Yield: 8 Servings
 
      2 lb Peaches; peeled; pitted
      2 lb Plums; cut
      1 lb Pears; peeled; pitted or
     16 oz Sour cherries; pitted;
           -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.