Plumi Moos

(Dried Fruit Soup)
This recipe is from The Mennonite Treasury of Recipes. Since we have joined the Orthodox Church, it has become a Lenten staple in our house. I use mostly prunes, raisins and dried apricots, and add other dried fruits, such as apples, mangos, and berries for variety. This dish has elicited many positive comments when brought for potlucks and can be a main dish or dessert.

4 quarts water
3 cups mixed dried fruit (I use 4 cups)
1 package cherry jello
4 Tablespoons cornstarch
1½ cups sugar

Cook fruit in water until very well done. Mix cornstarch and sugar with enough water to make a thin paste. Let it cook a few minutes to take away the starchy taste. Remove from stove and add cherry jello powder.

I have stopped adding sugar as dried fruit bought from the store often already has sugar added to it.