By Brenda Storch, Messianic Rebbetzin of The Tabernacle
1/2 Cup Raisins, regular or golden
12 Dried Pitted Prunes
20 Dried Apricots
6 Strips Lemon Zest
6 Strips Orange Zest
2 Tart Apples
1 Quart Sweet White Wine
1 Cup Sugar
4 Tablespoons Honey
2 Whole Cloves
Pinch of Ginger
1 Cinnamon Stick
Plump the raisins, prunes, and apricots by soaking in water for 2 hours. Drain. Cut the strips of orange and lemon zest, then peel the lemon and orange, removing as much white as possible, and slice thinly. Core the pears and apples and cut them into thick slices. Combine the wine, sugar, honey, zests, cloves, ginger, and cinnamon.
Bring the wine mixture to a simmer in a saucepan, then add the orange and lemon slices and the pears; poach for approximately 20 minutes, or until the pears are tender. Remove the citrus slices and the pears and place in a large bowl, add the apple to the wine mixture and poach until tender, about 7 minutes. Remove and add to the pears and citrus. Add the raisins, prunes, and apricots to the simmering liquid and poach until tender, about 15 or 20 minutes. Remove and add to the bowl of fruit. Pour syrup over the fruit to your liking.
24 Whole Walnuts or Other Nutmeats
1/2 Cup Granulated Sugar
Pit the dates if necessary. Press a nut into each date. To coat the dates, either roll them in a bowl of sugar or toss them in a paper bag that is filled with sugar.