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Israeli Spiced Fruit
Israeli Spiced Fruit, a nice addition to your Tu Bishvat table.
Serves 6
1-1/2 cups each, dried figs, pitted prunes, dried apricots,
nectarines or pears
3/4 cup golden raisins
1 lemon, thinly sliced, cut into half circles
2 cinnamon sticks
1/3 cup sugar
1/2 cup sliced almonds
1/3 cup lemon juice
Place figs (stems removed) in saucepan and cover with warm water. Soak for one
hour, drain. Add enough water to cover figs by 3 inches. Place over medium heat
and simmer until just soft, 5 to 10 minutes. Add prunes, apricots, raisins,
lemon, cinnamon sticks and sugar. Simmer over low heat, stirring gently, until
sugar dissolves, about 5 minutes. Remove from heat; add almonds, lemon juice and
enough water to cover by 3 inches. Refrigerate covered for several days to allow
the fruits to absorb the liquid and blend the flavors. Serve either chilled,
room temperature or warmed.
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