It was [Paul’s] mission as the “apostle to the Gentiles,” and it is the universal church’s mission as well, to promote that harmony of cultures in Christ that the cross brings them (or, we might say, forces upon them for their good). Imagine what it took for this former Jewish leader to accept that the Jews’ lofty position as God’s chosen people is not ultimately about ethnic Jews, but only Jewish Christians who share the position with “Gentile dogs” who have also become Christians. The promises made to the Jews are for all who are in Christ; the inheritance is both for Jews and Gentiles. We are all members of one body. The immensity of this new knowledge is not only enough to cause every God-fearing Jew to scream curses at Paul, but is the very reason Gentiles like me have any hope whatsoever. Paul carried this message everywhere.

Jim Elliff

CATEGORY	CUISINE	TAG	YIELD
Eggs	Greek	Greek, Candies	30	Servings

INGREDIENTS

3	c	Ground almonds
1/2	c	Icing sugar; sifted
1/4	c	Egg whites (1/4 c = 2 whites
1/2	ts	Grated lemon rind, optional
2	dr	Almond essence
		Whole cloves
		Additional icing sugar
		Rose or orange flower water (optional)
		From: "The Complete Middle East Cookbook" by Tess Mallos
		ISBN: 1 86302 069 1

INSTRUCTIONS

Makes: 30 Cooking time: 20 minutes Oven temperature: 160 C (325 F)
Blend ground almonds with icing sugar measured after sifting.  Add lightly
beaten egg whites with lemon rind if used and almond essence.  Mix to a
firm dough with hands.  Clean hands and rub with a little butter to prevent
dough sticking while shaping.  Break off small pieces of dough the size of
a walnut and form into pear shapes.  Insert a whole clove in the top of
each to resemble a stem and place upright on a buttered and floured baking
sheet.
Bake in a moderately slow oven for 20 minutes, covering with brown paper if
tops begin to brown.   Sift 2 cups icing sugar into a bowl and dip hot
Amigthalota into it.  If desired, a little rose or orange flower water may
be brushed onto Amigthalota before dipping into icing sugar.  Place on a
wire rack to cool.
Sift remaining sugar from bowl into base of a container and arrange cooled
Almond Pears upright in a single layer.  Sift more sugar thickly over tops
and sides, seal and store for a day or two before using.
Typed for you by Karen Mintzias
Sent to me by Bill <[email protected]>

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