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FRUIT CASSEROLE FOR PESACH (PAREVE)

Put the apricots, prunes and pineapple in a bowl. Pour boiling water over them to cover and let stand for at least one hour. Drain. Add the raisins and sliced apples.

Beat the egg whites, adding sugar gradually, to a stiff meringue. Add the oil and matza meal. Mix gently but thoroughly. Fold the batter into the fruit.

Transfer to an oiled, glass baking dish (about 12" x 15"/30 cm x 38 cm). Sprinkle with cinnamon. Bake for 45 minutes at 350 degrees F/160 degrees C.


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