I first had this dessert at a Passover Sedar many years ago. The recipe comes from the Barlings, friends of the family, although I've modified it with a few twists. It is super easy, looks pretty and tastes even better. It's a great dessert to make for a big crowd. In fact, I've learned to ONLY make it for a big crowd or else I gorge on it and...well, you know what happens when you eat too much dried fruit!!!
2 cups pitted prunes
2 cups dried apricots
6 baking apples, chopped into large bite chunks (any variety that will not turn to mush will do)
6 ripe pears (or 1 large can pears, packed in juice or water), chopped into large bite size chunks
1/2 cup dried cherries or cranberries
1/4 cup crystallized ginger, finely chopped
1 large can low sugar cherry pie filling
1 tsp ground cinnamon
Combine all ingredients and pour into large greased oven safe dish (or divide between 2 smaller ones) and cover with foil. Bake at 375 for about 40 minutes or until apples are tender.
This is delicious on its own or served with yogurt or ice cream. You could also have some for breakfast with yogurt, oatmeal, granola, pancakes, waffles, or French toast.
2 cups pitted prunes
2 cups dried apricots
6 baking apples, chopped into large bite chunks (any variety that will not turn to mush will do)
6 ripe pears (or 1 large can pears, packed in juice or water), chopped into large bite size chunks
1/2 cup dried cherries or cranberries
1/4 cup crystallized ginger, finely chopped
1 large can low sugar cherry pie filling
1 tsp ground cinnamon
Combine all ingredients and pour into large greased oven safe dish (or divide between 2 smaller ones) and cover with foil. Bake at 375 for about 40 minutes or until apples are tender.
This is delicious on its own or served with yogurt or ice cream. You could also have some for breakfast with yogurt, oatmeal, granola, pancakes, waffles, or French toast.
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