Ingredients
- 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