RFCJ RECIPE ARCHIVE
Posted by : Lita Lotzkar Israeli Spiced Fruit - pareve
Serves 6 1-1/2 cups each, dried figs, pitted prunes, dried apricots, nectarines or pears 3/4 cup golden raisins 1 lemon, thinly sliced, cut into half circles 2 cinnamon sticks 1/3 cup sugar 1/2 cuo sliced almonds 1/3 cup lemon juice Place figs (stems removed) in saucepan and cover with warm water. Soak for one hour, drain. Add enough water to cover figs by 3 inches. Place over medium heat and simmer until just soft, 5 to 10 minutes. Add prunes, apricots, raisins, lemon, cinnamon sticks and sugar. Simmer over low heat, stirring gently, until sugar dissolves, about 5 minutes. Remove from heat; add almonds, lemon juice and enough water to cover by 3 inches. Refrigerate covered for several days to allow the fruits to absorb the liquid and blend the flavors. Serve either chilled, room temperature or warmed. Betty Newman, Northern California Jewish Bulletin
