| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Jewish |
|
6 |
Servings |
INGREDIENTS
| 1 |
cn |
(16-oz) pear halves |
| 1 |
cn |
(16-oz) peach halves |
| 1 |
cn |
(16-oz) apricot halves |
| 1 1/2 |
c |
Sugar |
| 1/2 |
c |
Port wine |
| 1 |
|
Lemon; grated rind and juice of |
| 1 |
|
Orange; grated rind and juice of |
INSTRUCTIONS
Source: The Ladies' Aid-er (Published in 1955 by the Hebrew Ladies' Aid
Society of Peekskill, NY)
Drain all the fruit (reserving the syrup), and put the fruit in a bowl. Mix
sugar, 3/4 cup of the reserved syrup, wine, lemon juice and rind, orange
juice and rind in a saucepan and cook slowly for about 15 minutes. Cool,
then pour over the fruit and chill in several hours.
Posted to JEWISH-FOOD digest V97 #250 by Linda Shapiro <lss@coconet.com> on
Sep 16, 1997
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