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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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Ingredients:
6 matzos |
6 eggs, well beaten |
2 large apples, unpeeled, cored, and grated |
1 (17-ounce) can apricot halves, drained |
1 (15 1/4-ounce) can pineapple tidbits, undrained |
3/4 cup golden raisins |
1/4 cup plus 1 tablespoon sugar, divided |
grated rind of 1 lemon |
1 tablespoon lemon juice |
1 1/2 teaspoons ground cinnamon, divided |
2 tablespoons butter or margarine, melted |
1 tablespoon butter or margarine, softened |
2 tablespoons red currant jelly |
Directions:
1. Crumble matzos into a large mixing bowl; cover with water. Soak 2 minutes; drain well.
2. Combine eggs, apple, apricot halves, pineapple, raisins, 3 tablespoons sugar, lemon rind, juice, and 1 teaspoon cinnamon in a large mixing bowl; stir well. Add matzos and 2 tablespoons melted butter, stirring well.
3. Grease a 13- x 9- x 2-inch baking dish with remaining butter. Spoon fruit mixture into prepared dish.
4. Combine remaining 2 tablespoons sugar and 1/2 teaspoon cinnamon; mix well. Sprinkle sugar mixture evenly over fruit mixture, and dot with currant jelly. Bake at 325° for 45 minutes or until golden brown.
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