Stone Fruit Soup

My cousin made this a few days ago and I was able to recreate it at home very easily. It makes a great first course for summer, it’s vegan, and I can attest to the fact that the leftovers are very good for dealing with sweet tooth cravings without being too indulgent. Plus, it’s ridiculously simple and versatile: my cousin used peaches, apricots and cherries, I swapped out the apricots for plums and found it equally tasty. You could use any pitted fruit you like with great results. Two words of caution: don’t use apples or pears, which make the whole soup mushy, and don’t use dried fruit.

4 generous cups of pitted, sliced, stone fruit: peaches, plums, apricots, cherries (the cherries give it a gorgeous color), etc. I did well with 2 peaches, 3-4 plums/apricots, and enough cherries to fill the rest of my measuring cup.
4 cups water
1/2 cup sugar
Zest of 1/2 orange
Dusting of cinnamon

Bring ingredients to simmer. Cook for 15 min. Cover and let cool for a few hours (this allows the fruit to cook gently for a while longer in the contained heat of the pot). Refrigerate overnight. Serves 6-8.

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