Recipe: Passover Chremslach with Mixed Fruit Compote

PASSOVER CHREMSLACH WITH MIXED FRUIT COMPOTE

FOR THE MIXED FRUIT COMPOTE:
1/2 teaspoon grated orange rind
2 cups fresh orange juice (about 6 oranges)
3 tablespoons brandy
1/4 teaspoon whole cloves
2 7 oz packages dried mixed fruit
2 (3-inch) cinnamon sticks
1 lemon, quartered
FOR THE CHREMSLACH:
1 cup matzo cake meal
1/4 cup dried currants
1/4 cup coarsely chopped walnuts
1 1/2 teaspoons grated lemon rind
1/2 teaspoon ground cinnamon
1/8 teaspoon salt
1 cup water
1 tablespoon fresh lemon juice
1/2 teaspoon vanilla extract
3 large egg yolks
3 large egg whites
1/4 cup sugar

TO MAKE THE MIXED FRUIT COMPOTE:
Place all ingredients in a medium saucepan; bring to a boil. Reduce heat, cover, and simmer 20 minutes. Cool. Discard cloves, cinnamon, and lemon. Serve with chremslach. Compote may be stored in the refrigerator for up to a week.

TO MAKE THE CHREMSLACH:
Preheat oven to 350 degrees F.

Lightly spoon matzo cake meal into a dry measuring cup; level with a knife. Combine the matzo cake meal and next 5 ingredients (matzo cake meal through salt) in a large bowl; stir well. Add water, juice, vanilla, and egg yolks; stir with a fork until blended.

Beat egg whites with a mixer at high speed until foamy. Gradually add 1/4 cup sugar, 1 tablespoon at a time, beating until stiff peaks form. Gently stir one-fourth egg white mixture into matzo mixture; gently fold in remaining egg white mixture. Cover and chill 15 minutes.

Heat a large nonstick skillet coated with cooking spray over medium-high heat. Drop dough by tablespoons into pan; cook 1 minute per side or until lightly browned. Place chremslach on a baking sheet.

Bake at 350 degrees for 10 minutes. Serve with Mixed Fruit Compote.

Servings: 8 (serving size: 2 chremslach and about 1/2 cup compote)
Source: Joan Nathan; Cooking Light, March 2002