1 lb. black figs, 1 lb. tart prunes, 1 lb. seedless raisins, juice of 1 lemon, 1 lb. white figs, lb. pitted dates, 1 lb. unsweetened finely ground coconut.
Scour prunes and remove pits. Grind fruits in a food chopper. Add honey to taste. Form into flat round or square loaf and sprinkle with coconut. CutSnto layers before serving. Serve with yoghurt, clabbered milk, or your favorite herb tea. Serves six. melon dessert Scoop honeydew and watermelon balls. Add green grapes, blend with a little honey, and chill just before serving. Makes a quick, colorful dessert. stewed peaches 2 lbs. peaches, cup water.
Parboil peaches to remove skins. Stew whole in a little water for 25 minutes. Serves six. peaches and cherries 1 lb. cherries, 1 lbs. peaches.
Pit cherries, scald and peel peaches. Combine and steam 20 minutes. Sweeten with honey. Serve with whole wheat
crackers or cookies. Serves six. pear and plum treat 1 lb. pears, 1 lb. plums, 1 glass water.
Pears and plums make another tasty combination. Steam 30 minutes. If you want the plums to remain whole, cook them for 15 minutes, then add to pears and cook 15 minutes more. Sprinkle with finely chopped nuts or nut meal, if desired. Serves four. peach and plum compote 1 lb. peaches, 1 lb. plums, 1 glass water.
Combine peaches and plums. Using very little water and cooking with a small flame makes sweetening them unnecessary. Steam for 25 minutes. If a sweeter flavor is desired, add honey when serving. Serves four. stewed prunes no. 1 Select tender sweet prunes. Wash and scald them. Pour boiling water on prunes to cover. Place in refrigerator when cool. For rich juice, let stand about 8 hours or more before serving.