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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 4 |
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SPECIAL NOTE: The author commented that I first came across this recipe as a low-cholesterol concept for Pesach cooking. My family loved it, but I found it horribly sweet. Because dried fruits are themselves so sweet, I think the sugar can be cut to 3/4 cup (even 1/2 cup). My guess is the oil could also be cut to 3/4 or 2/3 cup. Other fruits can be substituted. I used dried pears (for example) when I couldn't find pineapple. (Times do not include soaking time for fruit). Ingredients:
1/2 cup dried apricot |
1/2 cup prune |
1/2 cup dried pineapple |
1/2 cup raisins |
3 apples (pared & sliced) |
9 egg whites |
1 cup oil |
1 cup sugar |
1 cup fine matzo meal |
cinnamon |
Directions:
1. Put apricots, prunes & pineapple in a bowl. Pour boiling water over them to cover. Let stand for at least 1 hour & drain.
2. Add raisins & sliced apples.
3. Beat egg whites (adding sugar gradually) to a stiff meringue. Add oil & matza meal. Mix thoroughly, but gently. Fold batter into the fruit.
4. Transfer to an oiled, glass baking dish (about 12 x15 ). Sprinkle w/cinnamon & bake 45 minutes at 350 F or 160°C.
5. NOTE: The RZ system apparently doesn't accept matza as a correct spelling & chgs the word to matzo - despite my efforts.
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