In stockpot, combine all ingredients except cornstarch. Cook over medium high heat until boiling. Reduce heat to low and simmer for an hour or more. Fruit should be mushy and liquid a reddish-brown. Half-hour before serving, stir in cornstarch mixture and continue stirring until the soup thickens. Serve over angelfood cake, frozen desserts or on its own as a nice winter dessert.

Serves: 6 - 8

Preparation time: 1 hour

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