Passover Almond Fruit Kugel
|Dried apricots||1⁄2 Cup (8 tbs)|
|Boiling water||2 Cup (32 tbs)|
|Blanched whole almonds||2⁄3 Cup (10.67 tbs)|
|Canned crushed pineapple||8 1⁄2 Ounce (1 Can)|
|Matzo||3 (6 X 6 Inch)|
|Eggs||3 , separated|
|Sugar||2⁄3 Cup (10.67 tbs)|
|Confectioners icing||2 Tablespoon (Tinted)|
Cut the apricots in halves and place in a saucepan.
Add the boiling water.
Cook until tender, then drain, reserving water.
Reserve 5 almonds and chop remaining almonds fine.
Drain the pineapple and reserve syrup.
Place the matzos in a shallow pan and pour the reserved water and syrup over matzos.
Let stand for 5 minutes, then squeeze almost dry.
Beat the egg yolks in a bowl until light.
Add the sugar, salt, cinnamon, matzos, fruits and chopped almonds.
Beat the egg whites until stiff and fold into the egg yolk mixture.
Turn into a warm, well-greased 1-quart casserole.
Bake in 350-degree oven for 45 to 50 minutes or until well browned and firm in center of top.
Cool for 10 minutes, then invert onto a plate.
Drizzle with icing and garnish with reserved almonds.