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CHILLED CHERRY SOUP (pareve)

1/2 cup golden raisins
6 thin orange slices
6 thin lemon slices
1/4 cup lemon juice
1 stick cinnamon
2 cups water 2 cups sliced fresh peaches
1 1/2 cups pitted sour cherries
3/4 cup sugar (approximately)
1 1/2 tablespoons cornstarch
sour cream, optional

In saucepan, combine the raisins, orange slices, lemon slices, lemon juice, cinnamon and water. Simmer the mixture for 20 minutes and then remove cinnamon stick. Add the peaches, cherries and sugar. Bring the soup to a boil and let cook for 2 to 3 minutes. Reduce heat to a simmer. In a small bowl combine the cornstarch with 1 tablespoon water. Add the cornstarch mixture to fruit mixture. Cook, stirring the soup constantly for about one minute or until slightly thicken. Adjust the amount of sugar to balance the tartness of the sour cherries. Cover and refrigerate for at least 2 hours. Serve chilled. If desired, garnish with dollop of sour cream or yogurt.