Instructions: Heat oven to 325 degrees. Line a baking sheet with parchment paper, and spread almonds and hazelnuts in a single layer on the sheet. Place in the oven and toast until nuts smell sweet and fragrant, about 10 to 12 minutes. Wrap the warm nuts in a coarse textured kitchen towel. Rub to remove skins from nuts, and discard; set aside.

Combine kumquats, sugar, and 1 cup water in a small saucepan over medium-high heat until softened, about 5 minutes. Drain and transfer to a medium bowl with dates, apricots, almonds, and hazelnuts. Add wine, and stir to combine.

Makes about 1 cup.

Cuisine: "Jewish"

Yield: 1 cup

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.