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Passover Fruit Casserole

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“The recipe is being posted for ZWT II. The recipe source is: holidays.net/passover/recipes/pasfrut. SPECIAL NOTE: The author commented that "I first came across this recipe as a low-cholesterol concept for Pesach cooking. My family loved it, but I found it horribly sweet. Because dried fruits are themselves so sweet, I think the sugar can be cut to 3/4 cup (even 1/2 cup). My guess is the oil could also be cut to 3/4 or 2/3 cup. Other fruits can be substituted. I used dried pears (for example) when I couldn't find pineapple." (Times do not include soaking time for fruit)”
READY IN:
1hr 5mins
SERVES:
8
YIELD:
8 1/2 cup servings
UNITS:
US

Ingredients Nutrition

  • 12 cup dried apricot
  • 12 cup prune
  • 12 cup dried pineapple
  • 12 cup raisins
  • 3 apples (pared & sliced)
  • 9 egg whites
  • 1 cup oil
  • 1 cup sugar
  • 1 cup fine matzo meal
  • cinnamon

Directions

  1. Put apricots, prunes & pineapple in a bowl. Pour boiling water over them to cover. Let stand for at least 1 hour & drain.
  2. Add raisins & sliced apples.
  3. Beat egg whites (adding sugar gradually) to a stiff meringue. Add oil & matza meal. Mix thoroughly, but gently. Fold batter into the fruit.
  4. Transfer to an oiled, glass baking dish (about 12"x15"). Sprinkle w/cinnamon & bake 45 minutes at 350 F or 160°C.
  5. NOTE: The RZ system apparently doesn't accept matza as a correct spelling & chgs the word to matzo -- despite my efforts.

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