Fruit Soup

Ingredients
Pears (bosc)
Apricots
Plums
Cherries
1 lb Sugar
Berries
2 pints Orange Juice

Method

Wash fruit.

Put into a large pot, except berries.

Cover with water and sugar.

Bring to the boil, then let simmer gently till soft.

Add berries and bring back to the boil.

Puree.

Add orange juice and more sugar if needed.

Remarks

Appeared in a review of the restaurant in Cleo Magazine: "We began with chilled Summer Fruit Soup ($2.50)"

Appeared (a variation) on the Summer menu 1978/79: "Chilled Soup - Marak Perot Kar $2.80 (Israeli fresh fruit soup with cherries, strawberries, apples, pears, orange and lemon juice)"