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Recipe Collection

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Prep time: 10 minutes + 1 hour refrigeration

Cook time: None

Yield: 4 cups

This recipe is adapted from Michael Selig of Little Rock, Arkansas. Bill Yosses, the White House pastry chef at the time, and I prepared it together and served it at the 2012 White House Passover seder.


  • 1 cup toasted pecans
  • 1 cup dried figs
  • 1½ just-ripe finely chopped pears, about 2 cups
  • ½ medium Arkansas Black apple or other crisp, slightly tart variety, peeled and finely chopped, about ½ cup
  • 1 teaspoon ground cinnamon
  • 3 tablespoons honey
  • 3 tablespoons Passover sweet wine
  • Grated zest and juice from ½ lemon


  • Finely chop the pecans and the figs with a hand chopper or knife in a wooden bowl.
  • Stir them in with the pears and apple. Add the cinnamon, honey, sweet wine and grated lemon zest and juice.  Toss together and store in a glass or ceramic bowl. Refrigerate at least 1 hour to mesh flavors.

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