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Pecan-Fig Filling for Hamantashen

Makes: about 3 cups

2 cups dried figs
1/2 cup seedless raisins
Apple juice
1 cup toasted chopped pecans

Place figs and raisins in large bowl with enough apple juice to cover. Refrigerate 3 hours, or overnight. Place fig mixture in a medium saucepan; bring to a boil. Reduce heat; simmer until soft, about 10 minutes. Let cool; drain, reserving syrup. Puree figs and raisins in food processor along with 1/4 cup reserved syrup. Transfer to bowl; mix in pecans. Cover with plastic wrap; refrigerate until ready to use.

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