| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Jewish | 1 | Servings | |
INGREDIENTS
| 1 | pk | (12 oz) pitted prunes |
| 1 | c | Dried apricots |
| 1 | c | Orange juice |
| 1/2 | c | Nuts (chopped) |
| 3/4 | c | Sugar |
INSTRUCTIONS
Here is a recipe for hamantashen filling that I got out of the Yeshiva of the South Cookbook (Memphis , TN). It is Betti Thmoas' recipe for prune and apricot filling: Snip prunes. Soak apricots in 1/2 cup orange juice several hours or overnight. Snip orange juice soaked apricots into a sauce pan and add remaining ingredients. Cook over low heat stirring occasionally, until thickened, about 10 minutes. Cool and use as a filling with our favorite hamantashen dough.--Halle in sunny Savannah, Georgia. Posted to JEWISH-FOOD digest V97 #059 by Halle Garfunkel <mschayil@ix.netcom.com> on Feb 20, 1997.
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