| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Jewish |
|
1 |
Servings |
INGREDIENTS
| 2 |
c |
Unsweetened apple juice |
| 1 |
c |
Water |
| 2 |
|
Cinnamon sticks |
| 1 |
|
Inch ginger root; cut in half |
|
|
Zest of 1 orange |
|
|
Zest of 1 lemon |
| 2 |
|
Apples; peeled, cored/ cut in eighths |
| 2 |
|
Firm pears; peeled, cored/ cut in eighths |
| 4 |
|
Plums; pitted/ halved |
| 2 |
|
Fuyu persimmons; peeled, seeded/ cut in eighths |
| 1/3 |
c |
Golden raisins |
| 1/3 |
c |
Dried currants |
| 1/2 |
c |
Pitted prunes |
| 1/2 |
c |
Dried apricots |
| 1/3 |
c |
Fresh raspberries |
| 1/4 |
c |
Toasted almonds; chopped |
|
|
Pomegranate seeds |
INSTRUCTIONS
Bring apple juice, water, cinnamon sticks, ginger and zests to boil in
large saucepan. Add apples, cover, and cook until just tender, about 15
minutes. Add pears, cover, and cook 5 minutes. Add plums, persimmons,
raisins, currants, prunes and apricots and cook for another 5 5 minutes. If
you must stir, be careful not to break fruit apart. Turn off heat. Gently
stir in raspberries. Remove ginger root and carefully spoon stew into
individual bowls, being careful not to break up fruit. Serve sprinkled with
toasted almonds and pomegranate seeds. jmerrill@prodigy.com
Posted to JEWISH-FOOD digest by Nancy Berry <nlberry@prodigy.net> on Aug
31, 1998, converted by MM_Buster v2.0l.
A Message from our Provider:
“Forbidden fruits create many jams”