Yield: 1 Servings
|¼ pounds||Dried apricots|
|¼ pounds||Dried prunes, without pits|
|3||Peeled apples, cored and quartered|
|1 large||Navel oranges, with skin, quartered|
|½ cup||Sweet wine|
|⅛ teaspoon||Ground cloves|
|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