Cherry-Peach Fruit Soup

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This fruit soup is a great treat.  We love to eat it for a light evening meal along with some cornbread.  Sliced bananas are a welcome addition; we just have them available and each person can add what they like.  For a company meal, a  little coconut cream is a special touch.  We freeze our own peaches and cherries, so I always know they will be nice and sweet, but when buying them at the grocery store, you need a touch of sweetener.

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Warmed leftovers make a great topping for waffles or pancakes.

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Cherry-Peach Fruit Soup

Servings – 6
Prep Time –  10 minutes
Cook Time – 10-15 minutes
Ingredients:
  • 4 cups Martinelli’s apple juice  or any without added vitamin C*
  • 1 quart frozen, pitted Bing cherries
  • 1 quart frozen peaches, canned will also work
  • 1/2 cup apple juice or juice from peaches if using canned
  • 7 tbsp cornstarch or similar thickener**
  •  sliced bananas, opt.

Instructions:
  • Bring the first three ingredients to a boil, turn to simmer, cover and cook 8-10 minutes, being careful that it doesn’t boil over.
  • When that is cooked, combine the cornstarch with the additional juice until dissolved and pour into the cooking fruit soup while you are stirring. Continue cooking and stirring until soup is thickened; turn off heat.
  • Taste to see if it is sweet enough. Add sweetener as needed depending on the sweetness of the fruit.

To Serve:

  • Have bananas available for those who wish. We always just let people add their own, that way if some soup is left over it will keep nicely. A little plant-based cream of choice is an enjoyable touch on special occasions.
Notes:

*1. Apple Juice: any brand that is made from plain sweet apples without vitamin C will work – preferably juices made in this country and without natural flavors added. 

Pourable Coconut Cream: can be made with the coconut whipped cream by adding back in some of the liquid until it reaches the thickness you want.