8 oz. dried fancy pears, cut into bite-sized pieces 6 oz. diced fruit mix 2 16-oz. cans dark pitted cherries 3 tea bags 1 cup light brown sugar grated zest and juice of 4 oranges 1/2 cup fruit-flavored liquor or very fruity wine 2 cinnamon sticks 1/4 -1/2 tsp. freshly grated nutmeg 1/2 tsp. ginger root, peeled and minced 1/4 tsp. ground cloves In a large glass bowl or large enameled casserole, place the dried apricots, pitted prunes, dried pears, dried fruit mix, and the tea bags. Cover with tepid water. Cover bowl with plastic wrap or lid enameled casserole and let soak overnight. Remove and discard tea bags. Place fruit mixture in a large Dutch oven, French oven or casserole. Add brown sugar, juice and zest of the oranges, liquor or wine, cinnamon sticks, freshly grated nutmeg, minced ginger root and ground cloves. Mix thoroughly with a large rub- ber spatula, so the mixture is well mixed but the fruit remains intact. Bring to a boil over medium heat. Just before the boil, turn the heat down to low and sim- mer for 45-55 minutes, or until all the fruit is soft and compote is to desired thickness. Reduce down if desired (for a thicker con- sistency), adjust seasonings if needed. Serve the fruit compote warm as an accompaniment to meats, as filling of a crepe, or spooned over vanilla ice cream, sorbet or yogurt. 88 the other side. Carefully remove crepe from the pan and place on a piece of parchment paper (hav- ing a solid surface below). Regrease or spray the skillet and repeat the process. While the second crepe is cooking, spoon a generous amount of fill- ing onto the center of finished crepe. Fold over one side, then the other. Place the finished crepe (fold side down) in a well- greased, oven-proof dish. Con- tinue this process until your batter is gone, remembering to regrease the skillet for every crepe. You can also make all of the crepes ahead of time and use when needed. They can be re- heated in the skillet or oven- warmed with filling in place. RASPBERRY SORBET WITH CHOCOLATE- RASPBERRY MACAROON PIE Yield: 1 flan-sized pie (This pie is perfect for a spe- cial and easy seder dessert — looks impressive, but quick and simple to prepare. The raspber- ry treat is good enough to use anytime of the year and for any occasion that requires a delicious dessert.) non-stick vegetable spray 1-2 10-oz. containers (depending on size of flan dish or pie plate) chocolate-raspberry macaroons 1-2 containers of raspberry sorbet 1-2 large bittersweet chocolate bars half-pint fresh raspberries, washed and drained Lightly spray a flan dish or pie plate with nonstick spray. Take THE CREPES macaroons, one by one, and (do only eight at a time) press into the sprayed dish. 1 cup tepid water Make sure all the macaroons are 2 Tbsp. plus 1 tsp. potato starch spread evenly and the "pie crust" 1/2 tsp. salt is intact. It will appear like an 2 jumbo eggs, well beaten actual pie crust. This step can be non-stick cooking spray, oil or done a day ahead. butter. parchment paper, to separate Shave a chocolate bar to make crepes small curls (a vegetable peeler works great). Make sure the In a glass bowl, mix water, chocolate is held with a paper potato starch and salt, whisking towel; body temperature will together until the dry ingredi- make it melt. Set chocolate shav- ents are dissolved. Add beaten ings aside. eggs and whisk until well blend- Let the sorbet soften slightly ed. This mixture will look like so it can be spread easily. Place scrambled eggs and not batter the desired amount of sorbet in —just wait, it will look just like pie plate. If doing this ahead of crepes! time, don't fall to the top and cov- Heat an 8-inch heavy skillet. er with plastic wrap. When Lift from heat and either spray ready to serve, put more softened or coat the skillet lightly. Pour a yogurt on top. Fill the pie crust small amount of batter into the to desired height. skillet and tilt the pan, spread- Top with shaved chocolate, ing the batter evenly over the and place fresh raspberries surface, as you would in making around the edge. regular crepes. Pour excess bat- ter back into the bowl. When the crepe develops a "skin" and is brown around the edges, flip the crepe and brown The Elegant Table Tips for making a beautiful seder table. RUTH MOSSOK JOHNSTON SPECIAL TO THE JEWISH NEWS T he emphasis of Passover always seems to be rid- ding the house of chametz, dragging out the Pesach dishes, digging up enough matching Haggadahs and planning dinner for the two nights of seder entertaining. But what about the table where the seder takes place, and the Passover foods are laid for all to enjoy. For many, creating the per- fect seder table is the hardest task. Fortunately, there's the Talented Table, an entertain- ment design team made up of one mom, Dorie Miller; two daughters, Janet Stein and Amy Miller Weinstein; and one daughter-in-law, Arleen Miller. What started out as Mom's com- pulsion in buying art, cookery items and dishes, is now a busi- ness in Bloomfield Hills. "She doesn't buy one, she buys three dozen!" says Janet Stein of her mother. But it works. The women have loads of dishes, linens, carved wood- en objects, napkin rings, teapots and art objects to create beau- tiful and unique tables. In setting two tables for the holidays, the Talented Table shares its expertise and some great tips: • A more traditional look is set on the first table — traditional in a sense, but elegant and ex- otic, real fusion decorating (many countries represented). The dark rosewood table is set for six and carries through a sense of formality and theme. The centerpiece features an an- tique French glass vase filled Top: Your seder table can be both traditional and exotic. Above: Try adorning your table with artwork.