RFCJ RECIPE ARCHIVE
Posted by : Ruth Heiges Haroset, Egyptian - pareve
1 lb raisins 8 oz. pitted dates 2 cups water 1/4 cup sugar 1/4 cup chopped walnuts or pecans Cover raisins and dates with water; let stand 1 hr. Add the sugar and blend or food-process until roughly chopped. Transfer to a heavy saucepan and simmer 20 min or until fruits are cooked and water is absorbed. When cool, stir in chopped nuts. Makes 4 cups. Source: "The Jewish Holiday Kitchen," by Joan Nathan, Schocken Books, New York, 1988
