1/2 cup dark seedless raisins
1/2 cup golden seedless raisins
1/3 cup cognac
1/3 cup apple cider
1/4 teaspoon grated lemon peel
1 cup chopped California dried figs (about 8 oz.)
2 cups roasted Oregon hazelnuts (about 8 oz.)
Servings: 8
Combine raisins, cognac or cider and lemon peel in small saucepan. Simmer until liquid is absorbed; cool. Mix with figs and Oregon hazelnuts. Serve as a snack.

Yield: 4 2/3 cups