Fresh Fruit Soup
From A Taste of Nostalgia: Tales and Recipes to Nourish Body and Soul by Rabbi Abraham J. Twerski and Judi Dick (ArtScroll/Shaar Press).
According to the authors, the fruit quantities are irrelevant and the soup freezes well. You can also freeze some of the soup in ice cube trays or ice molds and give them to your grandchildren as frozen fruit pops!
- Plums, several varieties
- Grapes, red and green
- Sugar to taste
- 1 to 2 packages raspberry gel dessert, optional
- Wash and pit the fruit. Do not peel.
- Cut peaches, plums, nectarines, and apricots into chunks, and halve the grapes and cherries.
- Place the fruit in a pot large enough to hold it and still have 3 to 4 inches until the rim. Add water to 1-1/2 inches below the fruit (the fruit will release its own juices). Bring to a boil (be careful since the liquid can boil over-hence the big pot). Lower the heat and simmer for 5 minutes.
- Remove from heat. Taste the liquid, which will probably be too tart.
- With the heat OFF, add sugar, 1/4 cup at a time until it is to your liking. Better to be under-sweetened than over-sweetened. If desired, use the packaged gel desert in place of some of sugar. It adds color and slightly thickens the soup.
Yield will vary according to the amount of fruit used.
© 2006 Rabbi Abraham Twerski and Judi Dick