INGREDIENTS

INSTRUCTIONS

SEPHARDIC COOKING; MARK
~Jewish, Turkish 1 lb Mixed dried fruit such as ~apricots, figs, pears, and
~raisins 3 c Water 2 tb Sugar 1 Lemon's juice
1.  Rinse the fruits and drain.  Cover with water in a bowl and soak for 4
to 6 hours.
2.  Put the fruits, soaking liquid, and sugar in a pan, bring to a boil,
and cook, covered, over low heat for about 35 minutes. Remove the pan from
the heat, add the lemon juice, and let stand 2 hours to absorb the liquid.
Refrigerate.
Serve cold.
There are not many desserts served at Passover but a fruit compote,
especially with the very fine Turkish dried fruit, is especially popular.
Posted 10-20-93 by DAVID PILEGGI on F-Cooking
MM by MMCONV and Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253,
Internet sylvia.steiger@lunatic.com, moderator of GT Cookbook and PlanoNet
Lowfat & Luscious echoes
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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