Name: Dried Fruit Compote
Ingredients: 3 c Dried apricots; packed; 1/2 c Golden raisins; 1/2 c Packed dried prunes; halved (pitted); 3 Bosc pears; unpeeled, cored (or Anjou pears), cut into eighths; 3 md Apples; peeled and cored (Rome, Jonathan, etc), cut into chunks; 2 sl Lemon; use up to 3 slices; 2 tb Lemon juice; or more, to taste; 1 lg Cinnamon stick; or 1/4 tsp ground; 1/3 c Honey; to taste, *see note; 1 c Water; or apple juice

1. To be filled with the Spirit is different from being baptized in the Spirit. There is one baptism, but multiple fillings. 2. In no New Testament text are we commanded to be baptized in the Holy Spirit. There is no appeal to do something in order to be baptized; no exhortation, no imperative. 3. On the other hand, we are commanded to be filled with the Holy Spirit (Eph. 5:18). 4. It is possible to be baptized in the Holy Spirit, to experience the permanent indwelling of the Holy Spirit, and yet not be filled with the Holy Spirit (e.g. the Corinthian believers). 5. To be “full of the Holy Spirit” is to reflect a maturity of character; it is the ideal condition of every believer [see Acts 6:3, 5; 7:55; 11:24]. To be “filled with the Holy Spirit” is to experience an anointing for power, purity, proclamation, and praise.

Sam Storms

CATEGORY	CUISINE	TAG	YIELD
	Jewish	Zz- passove, Desserts- f, Z- sukkot	8	Servings

INGREDIENTS

3	c	Dried apricots; packed
1/2	c	Golden raisins
1/2	c	Packed dried prunes; halved (pitted)
3		Bosc pears; unpeeled, cored (or Anjou pears), cut into eighths
3	md	Apples; peeled and cored (Rome, Jonathan, etc), cut into chunks
2	sl	Lemon; use up to 3 slices
2	tb	Lemon juice; or more, to taste
1	lg	Cinnamon stick; or 1/4 tsp ground
1/3	c	Honey; to taste, *see note
1	c	Water; or apple juice

INSTRUCTIONS

*Note: *can use brown sugar or pure maple syrup
Combine first five ingredients in a large heavy-bottomed non- reactive pan.
Add the lemon slices and juice, cinnamon stick, honey and water.
Cover the pan, set it over medium heat, and bring to a boil. Immediately,
LOWER the heat to a simmer and cook for about 15 to 20 minutes, or til the
chunks of pear and apple are very tender when pierced with a sharp knife.
Remove from the heat, taste, and add more sweetening or lemon juice if
needed.
Transfer the fruit and juices to a bowl. If preparing ahead, cover and
refrigerate. Serve warm or at room temperature.
Recipe by: Have Your Cake and Eat It Too by Susan Purdy  p. 397
Posted to JEWISH-FOOD digest by Linda Shapiro <<lss@coconet.com> on Apr 7,
1998

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“In the sentence of life, the devil may be a comma–but never let him be the period.”