Bring apple juice, water, cinnamon sticks, ginger and zests to boil in large saucepan. Add apples, cover, and cook until just tender, about 15 minutes. Add pears, cover, and cook 5 minutes. Add plums, persimmons, raisins, currants, prunes and apricots and cook for another 5 5 minutes. If you must stir, be careful not to break fruit apart. Turn off heat. Gently stir in raspberries. Remove ginger root and carefully spoon stew into individual bowls, being careful not to break up fruit. Serve sprinkled with toasted almonds and pomegranate seeds. email@example.com Posted to JEWISH-FOOD digest by Nancy Berry
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|Serving Size: 1 Serving (943g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 24 (2%)|
|Amt Per Serving||% DV|
|Total Fat 2.7g||4 %|
|Saturated Fat 0.3g||2 %|
|Monounsaturated Fat 0.5g|
|Polyunsanturated Fat 0.7g|
|Cholesterol 0mg||0 %|
|Sodium 45.6mg||2 %|
|Potassium 2950.1mg||78 %|
|Total Carbohydrate 248.8g||73 %|
|Dietary Fiber 19.4g||77 %|
|Sugars, other 229.5g|
|Protein 10.3g||15 %|
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Calories per serving: 968
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