Fruit Stew


2 lb. ripe peaches, sliced
2 lb. ripe strawberries, sliced
1 lb. blueberries
1 large can pears, drained, save juice
1 (16 oz.) can cherries, drained, save juice
1 1/2 cups sugar
1 tsp. cinnamon
Water
1 tbsp. cornstarch
1 c. cold water

Place all the fruit and sugar in large pot and cover with water and juices saved from canned fruit. Cook until fruit is tender. While fruit is cooking, mix cornstarch and water; when cornstarch is completely dissolved add to soup, when fruit is nearly tender (after between 25-35 minutes). Let boil for 10 more minutes. Allow to cool and then refrigerate. When serving a dollop of yogurt or whipped cream can be added on top.




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