BeingJewish.org - Jewish Cooking Expert

Apricots and Figlets in Honeyed Wine (pareve)
serves 4 – 6

1 (10 ounce) package dried black mission figlets
2 cups dried apricots
1 1/2 cups white wine (such as Chablis or Chardonnay)
2 tablespoons honey
1/2 lime, thinly sliced
1/2 teaspoon ground cardamom
1/2 cup walnut halves, each cut in half
seeds of 1 pomegranate in season (optional)

Place figs, apricots, wine, honey, lime and cardamom in a saucepan. Stir and bring to simmer over medium heat. Cover, reduce to low heat and cook 15 minutes. Cool in pan. Cut a slit down the side of each fig inserting a piece of walnut. Transfer apricots, figs and liquids to a serving dish. Scatter pomegranate seeds over (optional) Serve warm or chilled. If desired, top with a swirl of whipped cream for a dairy meal or non-dairy whipped topping for a meat meal.

approx. nutrients per serving: calories – 392 protein – 5g carbohydrates – 72g

fat – 6g cholesterol – 0mg sodium – 11mg

This recipe from the article "SHAVUOT – The Seven Species – produce of the Land of Israel."

Ethel G. Hofman has more than 20 years of experience in the kosher food and wine industry. She is a past president of the International Association of Culinary Professionals and is food editor of the Baltimore Jewish Times and Philadelphia Jewish Exponent. She can be reached for consulting at: www.kosherfoodconsultants.com

You can get Her cookbook: Everyday Cooking for the Jewish Home through amazon.com and bookstores. Her other cookbook: Making Food Beautiful is available directly from her. Email her at: ethelhof@aol.com

Ethel has kindly allowed us to reprint her articles and warmly invites you to use the recipes for your own personal use. Please note, any other reprint or use of her articles and recipes is not permitted. Thank you.