RFCJ RECIPE ARCHIVE
Posted by : Ruth Heiges Haroset, Seven-Fruit from Surinam - pareve
8 oz. unsweetened coconut 8 oz. chopped walnuts or grated almonds 1/4 cup sugar 1 Tablespoon cinnamon 8 oz. raisins 8 oz. dried apples 8 oz. dried prunes 8 oz. dried apricots 8 oz. dried pears 4 oz. cherry jam sweet red wine Combine everything except the jam and wine in a pot. Cover with water and simmer over low heat. Periodically, add small amounts of water to prevent sticking. Cook at least 90 minutes. When it is cohe sive, stir in the jam and let stand until cool. Add enough sweet wine to be absorbed by the haroset and chill. Makes 5 cups. Source: "The Jewish Holiday Kitchen," by Joan Nathan, Schocken Books, New York, 1988
