INGREDIENTS

INSTRUCTIONS

(source: Washington Post, march 31, 1993, food section)
in a medium sauscepan, place prunes, apricots, peaches or pears, and
raisins (if they seem especially dry). Cover with water and simmer over low
heat to plump, about 5 min's. Drain, reserve liquid. In a medium-sized
ovenproof dish with a cover, stir together dried fruit, reaisins (if not
already added), pie filling, orange slices, pineapple and wine. Stir to
combine.
Bake in a preheated 350degree oven about 40 minutes t omeld flavors If,
after baking, mixture seems too thick, dilute by adding a small amount of
reserved water from the simmered fruit to thin out. Serve warm or chilled
in wine of cognac glasses.
(*) if you require kisher cherry pie filling and cannot find it, this
recipe can be made with canned sweet or sour water-pack cherries. Drain
canned cherries, reserbving juice. Heat cherries in a saucepan with 2/3 of
the reserved fruit juice as well as 1/3 cup sugar (or less. depending on
how sweet cherries are). Ina small bowl, mix toghether remaining juice with
2-3 tbsp potato starch or arrowroot. As cherries come to a gentle boil,
stir in starch mixtrue. Allow to reach boil again, reduce heat, and stir
genlty until mixture thickens. Let ool well before ussing. Then continue
with recipe using cherrris in place of canned pie filling.
Posted to rec.food.recipes by "Joel W./Mirjam D." <yoel@brachot.jct.ac.il>
on Mar 10, 1994.

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