Yield: 8 servings
|4 larges||Sweet potatoes, peeled and diced|
|1||Butternut squash, peeled and diced|
|4||Tart apples, peeled, cored and diced|
|⅓ cup||Passover wine, sweet, red|
|½ pounds||Prunes, pitted and halved|
|1 teaspoon||Cinnamon, ground|
|½ teaspoon||Nutmeg, ground|
|½ teaspoon||Ginger, ground|
Combine all of the ingredients in a large bowl. Mix well to distribute the liquid evenly. Dump into a baking dish and seal the baking dish tightly with aluminum foil and a lid. Bake 1 hour at 350 F. Cool.
To serve, reheat, then empty into a serving dish. Don't serve it out of the pan you cooked it in (the movement into the serving dish squeezes juices out of the fruit).
* Vegetable and fruit casserole for Passover -- The original version of this recipe came from the "Jewish Holiday Cookbook," by Gloria Kaufer Greene. It benefits from being made ahead and then heated for the Seder.
: Difficulty: easy.
: Time: 10 minutes preparation, 1 hour cooking.
: Precision: no need to measure.
: Brian Reid
: DEC Western Research Laboratory, Palo Alto CA : reid@decwrl -or- decwrl!reid : Copyright (C) 1986 USENET Community Trust