2 lb. ripe peaches, peeled, pitted & cut
2 lb. ripe plums, pitted & cut
1 lb. pears, peeled, pitted & cut or 1 lg. can pears, drained (retain juice)
1 lb. cherries, pitted or 1 (16 oz.) can cherries, drained, pitted (retain juice)
1 c. sugar (or more to taste)
Water
1 tbsp. cornstarch
1 c. cold water

Place all the fruit and sugar in large pot and cover with water and juices retained from cans of fruit. Cook until fruit is tender, 1/2 to 3/4 hour. While fruit is cooking, mix cornstarch and water; when cornstarch is completely dissolved add to soup about 10 minutes before the soup is finished. Let boil for the remaining 10 minutes. Allow to cool and then refrigerate. When serving a dollop of yogurt of sour cream can be added on top.

Serves 8-10.