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Mixed Fruit Soup

1 lb. mixed dried fruits, apricots, prunes, pears, apples
2 1/2 qt. water
1 stick cinnamon
1 c. sugar
2 tbsp. cornstarch or potato starch
2 tbsp. water
Whipped cream (optional)


Simmer the dried fruits in the water with a cinnamon stick and sugar until the fruits are tender, about 1 hour. Dissolve cornstarch or potato starch in the cold water. Bring the soup to boiling and stir in the starch. Cook covered until the soup has thickened and is clear. Cool with the cover on to prevent a skin from forming on top. To serve, pour over creamed rice or top with whipped cream. Serves 8 to 10.


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