German-American Farmers' Fruit Soup

1 pound of fresh fruit (apples, pears, cherries, plums, strawberries, or rhubarb)
1 quart of cold water
1 twist of lemon peel
2 tablespoons of cornstarch
2 tablespoons of cold water
1 teaspoon of ground cinnamon
1/4 to 1/2 cup of sugar
1 tablespoon of lemon juice or dry wine

Wash and slice any combination of the fruits listed above.

Place the fruit is a sauce pan, cover with the quart of cold water, add the lemon peel, bring to the boil, lower the heat, and simmer until tender.

Remove the fruit from the heat and puree.

Return the pureed fruit to the pan and bring to the boil.

Remove from the heat.

Mix the cornstarch with the 2 tablespoons of cold water and stir it into the fruit puree.

Return the puree to the heat and bring to the boil, stirring constantly until thickened.

Remove from the heat and season with the cinnamon, the sugar and the lemon juice or the wine.

Serve hot or cold.