RFCJ RECIPE ARCHIVE
Posted by : Joel W./Mirjam D. Spiked Fruits - pareve
2 cups dried fruits of your choice 2 cups medium sweet or sweet Sherry wine or brandy One week before Passover, put two cups of dried fruits into a screw-top quart jar. Add the 2 cups of wine or brandy. Cover the jar and let the fruit macerate at room temperature for a week, then refrigerate. Serve chilled as a compote. Replenish the jar with dried fruits and wine or brandy as the fruits are used, and you will be assured of having an unusual dessert on hand at all times. Two cups of dried fruits serves 6 or more. Note: For a topping, the fruits should be coarsely chopped.
