Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| ½ pounds | Walnuts |
| ¼ pounds | Dried apricots |
| ¼ pounds | Dried prunes, without pits |
| 3 \N | Peeled apples, cored and quartered |
| 1 large | Navel oranges, with skin, quartered |
| ½ cup | Sweet wine |
| 2 tablespoons | Brandy |
| ½ teaspoon | Cinnamon |
| ⅛ teaspoon | Ground cloves |
| ⅛ teaspoon | Nutmeg |
| 1 tablespoon | Lime juice |
| 2 tablespoons | Matzo meal, or as needed |
Using the steel blade of a food processor, chop very fine, but not to a paste, the walnuts, apricots, prunes, dates, apples and orange. Add the wine, brandy, cinnamon, cloves, nutmeg and lime juice. If needed, add enough matzo meal to make a mortar-like consistency.
Makes 6 cups
NOTES : _The Jewish Holday Kitchen_, Joan Nathan. Schocken Books, New York: 1988.
Recipe by: Larry Bain Posted to MC-Recipe Digest V1 #536 by "Master Harper Gaellon" <gaellon@...> on Mar 22, 1997