Swiss Cherry Soup
|Seedless raisins||1⁄2 Cup (8 tbs)|
|Lemon juice||1⁄4 Cup (4 tbs)|
|Navel orange slices||6 (Thin Slices)|
|Lemon slices||5 (Thin Slices)|
|Water||3 Cup (48 tbs)|
|Pitted dark sweet cherries||2 Cup (32 tbs)|
|Sliced fresh peaches||2 Cup (32 tbs), peeled|
|Honey||1⁄3 Cup (5.33 tbs)|
|Cold water||1⁄4 Cup (4 tbs)|
Wash fruit thoroughly before using.
In medium sized saucepan, combine raisins, lemon juice, cinnamon stick, orange and lemon slices.
Add three cups water.
Place over medium heat and bring to boil; reduce heat, cover, and simmer for 15 minutes.
Remove cinnamon stick.
Add pitted cherries, sliced peaches, honey and salt to soup mixture; bring to boil.
Blend together 2 tablespoons cornstarch with 1/4 cup cold water.
Slowly add to the hot fruit mixture.
Cook, stirring until soup is clear about 2 to 3 minutes.
Remove saucepan from heat and immediately pour hot fruit soup into a bowl; cool.
Place fruit soup in refrigerator, covered, several hours or overnight before serving.