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Tu BiSh'vat Fruit and Nut Cups

Cook Time: 30min | Makes 24 servings
1/3 cup walnuts
1/3 cup almonds
1/3 cup pecans
1 cup dates
1 cup apricots (or your choice of dried fruit, such as apples, cranberries, etc.)
1 cup raisins
1/3 cup sugar
2 extra large eggs

In a food processor, chop the nuts, dates and apricots with quick on/off pulses until the fruits and nuts are coarsely chopped.

Place the chopped fruit and nuts in a bowl and blend in the sugar and raisins. Beat the eggs and add to the fruits and nuts. Mix well.

Thoroughly grease a mini-cupcake tin. These tins usually have 12 spaces; this recipe will fill two tins. Fill the muffin tins level with the pan. Do not overfill or the fruit may burn.

Bake in a 350°F oven for approximately 20 minutes. Let cool and carefully remove the fruit and nut cups. You will need to loosen them by running a small sharp knife around the edges.