| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Jewish | P/cooker, Soups/stews | 6 | Servings |
INGREDIENTS
| 1 | c | Pitted plums |
| 1 | c | Pitted sour red cherries |
| 1 | c | Sliced peaches |
| 6 | qt | Water |
| 1/4 | c | Sugar |
| 1/2 | ts | Salt |
| 1 | ts | Cinnamon |
| 2 | tb | Cornstarch |
| 6 | tb | Sour cream |
INSTRUCTIONS
Combine the fruit, water, sugar, salt and cinnamon in a saucepan. Bring to a boil and cook over low heat 15 minutes. Force through a food mill. Mix the cornstarch with a little water and stir into the fruit mixture. Cook over low heat 10 minutes, stirring frequently. Chill and garnish with sour cream. Serves 6. Recipe Source: THE ART OF JEWISH COOKING by Jennie Grossinger Published by Bantam Books, Inc. (c) 1958 Recipe formatted for MasterCook II by: Joe Comiskey JPMD44A on 03-09-1995 Recipe by: Jennie Grossinger - "The Art Of Jewish Posted to JEWISH-FOOD digest by Nancy Berry <[email protected]> on May 26, 1998
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