Rehfwitz Recipes

From The Gourmet Jewish Cook by Judy Zeidler

· ½ cup pitted dates

· 2 cups apples peeled, cored, and thinly sliced

· ½ cup dried apricots

· ½ cup chopped walnuts

In a medium saucepan, combine the dates, apples, and dried apricots. Add water to cover. Over high heat, bring the mixture to a boil. Lower the heat and simmer until the mixture is tender enough to mash with a fork. Place the mixture in a processor and process, turning on and off until the mixture is blended. Do not puree. Just before serving, fold in the walnuts.

Makes about 2 ½ cups.