Instructions: 1. Place the raisins, prunes, apricots, and dates in a bowl with enough water to cover. Let stand for 1 hour.

2. Whirl the mixture in a blender, a few spoonfuls at a time. Or divide the mixture in thirds and place in a food processor.

3. Transfer the chopped fruits to a heavy saucepan and let simmer over low heat until the fruits are cooked and the liquid absorbed. It should take about 20 minutes.

4. Remove from the heat and place in a jar. When cool, sprinkle with chopped pecans.

Makes 4 cups.

Serving Ideas : At Seder table, first 2 nights of Passover

NOTES : The original recipe for Egyptian Haroset by Joan Nathan used 1 pound raisins and 1/2 pound pitted dates. I prefer the variety of dried fruits. The original recipe included 1/4 cup added sugar, but I find the mixture sweet enough without sugar.

Scale this recipe down by half for a small group at the Seder.

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