4 lg Sweet potatoes,

-peeled and diced 1 Butternut squash,

-peeled and diced 4 Tart apples, peeled,

-cored and diced 1/3 c Passover wine, sweet, red

1/2 lb Prunes, pitted and

-halved 1/3 c Water

1/3 c Sugar

1 t Cinnamon, ground

1/2 t Nutmeg, ground

1/2 t Ginger, ground

Combine all of the ingredients in a large bowl. Mix well to distribute the liquid evenly. Dump into a baking dish and seal the baking dish tightly with aluminum foil and a lid. Bake 1 hour at 350 F. Cool. To serve, reheat, then empty into a serving dish. Don't serve it out of the pan you cooked it in (the movement into the serving dish squeezes juices out of the fruit). NOTES: * Vegetable and fruit casserole for Passover -- The original version of this recipe came from the "Jewish Holiday Cookbook," by Gloria Kaufer Greene. It benefits from being made ahead and then heated for the Seder. : Difficulty: easy. : Time: 10 minutes preparation, 1 hour cooking. : Precision: no need to measure. : Brian Reid : DEC Western Research Laboratory, Palo Alto CA : reid@decwrl -or- decwrl!reid : Copyright (C) 1986 USENET Community Trust