Fruit soup

Ingredients for 6 servings:

• 1 can peach(s)
• 1 jar morello cherries
• 4 tbsp sugar
• 2 packets of vanilla pudding powder
• 1 liter of milk

Instructions

Working time approx. 5 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 5 minutes; Total time approx. 2 hours 10 minutes

Chilled with milk and vanilla pudding, we have it almost every day in the summer.

Cut the peaches into pieces. Heat the sugar, cherries, and peaches with the juice from the can. Meanwhile, mix the custard powder with a little water until smooth. Remove the fruit from the heat as soon as it boils. Stir in the custard powder and return the fruit to the stovetop while stirring. Bring back to the boil, then allow to cool and set. Stir in the milk thoroughly and refrigerate the soup, ideally for a few hours. The soup may thicken slightly; add more milk if necessary. Depending on your taste, I would recommend using a little less sugar; variations with fruit that doesn’t overcook are conceivable.