Combine fruits, Sugar, water, lemon juice, spices and salt in 8 quart saucepan. Cook 20 minutes until fruits are tender.

Discard cinnamon stick and cloves and force fruit mixture through sieve or food mill. (Blender can be used but don't blend too long as it will become watery. Use on an off chopping motions).

Mix together cornstarch and water and stir into puree.

Reheat and cook, stirring until slightly thickened.

Cool and add half-and-half and Sabra.

Chill thoroughly; adjust with more Sabra and/or lemon juice. Serve in chilled compote glasses with dollops of sour cream topped with a cherry.