Cold Stone Fruit Soup

Recipe from Marilyn Perry in Tulare. Submitted for the 1989 Visalia Farmers Market Harvest Cookbook.

Ingredients:

1 pound peaches, dried

1 pound plums, dried

1 quart water

1 quart red wine

1 pound sugar

1 cinnamon stick

1 teaspoon powdered arrowroot

1 cup heavy cream, whipped

How to Make:

Wash fruit, cut in half, remove pits if any. Cover with water and wine in large kettle. Add sugar and cinnamon. Cook until fruit is soft. Put through sieve. Reheat. Mix a little cold fruit with arrowroot, stir in rest of juice and boil 1 to 2 minutes. Chill. Serve in large soup bowl with garnish of whipped cream. Serves 6.

You can also use other fruits such as apples, cherries, grapes or raisins.