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The perfect dessert to wrap up your Yom Tov meal, with a pop of crunch and sweetness from candied nuts and passion fruit.
1 and 1/2 cups cubed mango
1 and 1/2 cups cubed pineapple
1 passion fruit
1 cup sugar
1/2 cup Gefen Almond Flour
1/2 cup Gefen Ground Filberts
1/2 cup coconut oil
1 cup sugar
1 cup sugar
1 and 1/2 cups macadamia nuts
1 and 1/2 cups pecans
10 eggs, separated
3/4 cup sugar, divided
1/2 cup oil
Blend mango, pineapple, and passion fruit until somewhat chunky, like the texture of crushed pineapple. Transfer to a saucepan and add sugar. Simmer over low heat, partially covered, for an hour and a half hours, until reduced and thickened. Stir frequently and keep a close eye on it so it doesn’t burn.
Preheat oven to 350 degrees Fahrenheit.
Combine all ingredients in a 9 x 13-inch pan. Bake for 15 to 18 minutes.
Cook sugar in a saucepan over very low heat, stirring constantly. Add nuts and cook for another five minutes, stirring constantly.
Pour onto a parchment paper-lined cookie sheet and drizzle any remaining melted sugar over nuts.
Let cool, then crack into pieces.
Beat egg whites with six tablespoons sugar.
In a separate bowl, beat egg yolks, remaining six tablespoons sugar, and oil.
Gently mix egg white mixture with egg yolk mixture and freeze.
Photography and Styling by Chay Berger
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