• 1/2 cup dried apricots
• 1/2 cup prunes
• 1/2 cup dried pineapple
• 1/2 cup raisins
• 3 apples, pared and sliced
• 9 egg whites
• 1 cup oil
• 1 cup sugar
• 1 cup fine matza meal
• cinnamon

Put the apricots, prunes and pineapple in a bowl. Pour boiling water over them to cover and let stand for at least one hour. Drain. Add the raisins and sliced apples.

Beat the egg whites, adding sugar gradually, to a stiff meringue. Add the oil and matza meal. Mix gently but thoroughly. Fold the batter into the fruit.

Transfer to an oiled, glass baking dish (about 12" x 15"). Sprinkle with cinnamon. Bake for 45 minutes at 350 F/160 C.

Side Dish -- Passover Side Dishes -- Fruits

• Twist stem and remove, next cut Pineapple into quarters lengthwise.
• Remove core from each quarter .
  (the core is the tough area running through the middle of the fruit).
• Separate flesh from skin. Carefully slip a sharp knife between the flesh and the outer skin and use a "sawing motion" to separate the flesh.
• Cut Pineapple quarters down the middle, lengthwise and then cut across the Pineapple.
• The flesh will slip away from the Pineapple easily at this point - perfect for any use.