Following, then, the holy fathers, we unite in teaching all men to confess the one and only Son, our Lord Jesus Christ. This selfsame one is perfect both in deity and in humanness; this selfsame one is also actually God and actually man, with a rational soul and a body. He is of the same reality as God as far as his deity is concerned and of the same reality as we ourselves as far as his humanness is concerned; thus like us in all respects, sin only excepted. Before time began he was begotten of the Father, in respect of his deity, and now in these 'last days,' for us and behalf of our salvation, this selfsame one was born of Mary the virgin, who is God-bearer in respect of his humanness. We also teach that we apprehend this one and only Christ-Son, Lord, only-begotten in two natures; and we do this without confusing the two natures, without transmuting one nature into the other, without dividing them into two separate categories, without contrasting them according to area or function. The distinctiveness of each nature is not nullified by the union. Instead, the 'properties' of each nature are conserved and both natures concur in one 'person' and in one reality. They are not divided or cut into two persons, but are together the one and only and only-begotten Word of God, the Lord Jesus Christ. Thus have the prophets of old testified; thus the Lord Jesus Christ himself taught us; thus the Symbol of Fathers has handed down to us.

Unknown Author

CATEGORY	CUISINE	TAG	YIELD
	Jewish		1	Servings

INGREDIENTS

8	oz	Dried apple rings
8	oz	Dried prunes
8	oz	Dried peaches or pears
8	oz	Dried apricots
8	oz	Raisins
1 1/2		Bottles of dry red wine
1	c	Sugar or honey (or to taste) (up to 1-1/2)
3		Lemons; sliced
2	ts	Cinnamon
		Blanched almonds (optional)

INSTRUCTIONS

>>>From: Lita (alotzkar@direct.ca)
Soak the dried fruit in the wine for several hours. Add the honey/sugar and
lemon, and bring to a boil. Then cook gently for about 30 minutes. I do
this in two or three batches in the microwave, but it works just as well on
the stove. Taste for sweetness, and add additional honey, if needed. Some
people like to eat the lemon rind, so I leave it in. However, if you object
to the bitter flavor of the rind, you can discard it before cooling. Add
the blanched almonds, and cool the compote in small containers in the
refrigerator.
Posted to JEWISH-FOOD digest V97 #301 by "Miriam Podcameni Posvolsky"
<miriamp@pobox.com> on Nov 18, 1997

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