Ingredients

Ingredients (use vegan versions):

4 cup strawberries
2 cup sliced peaches
1 cup unsweetened pitted prunes
1 apple, diced
1 pear, diced
1 can mandarin oranges (with juice)
1 cup raspberries (optional)
2 cup water
1/3 cup vegan sugar (optional)
2 tablespoon cornstarch dissolved in cold water

Directions:

In stockpot, combine all ingredients except cornstarch. Cook over medium high heat until boiling. Reduce heat to low and simmer for an hour or more. Fruit should be mushy and liquid a reddish-brown. Half-hour before serving, stir in cornstarch mixture and continue stirring until the soup thickens. Serve over angelfood cake, frozen desserts or on its own as a nice winter dessert.

Serves: 6 - 8

Preparation time: 1 hour