HAROSETH WITH CHESTNUTS, PINE NUTS, PEARS AND DRIED FRUITS
Haroseth was served for Passover at Seders in Roman times, if not earlier, and versions exist all over the world, adapted for the fruits and nuts available. This recipe from Italy contains no spices, relying instead on a vibrant mix of fresh and dried fruit for flavor - so use the ripest and sweetest you can find.
Provided by Joan Nathan
Categories side dish
Time 45m
Yield About 4 cups
Number Of Ingredients 15
Steps:
- In a medium pot, combine all ingredients except for the chestnuts and stir to combine. Bring to a boil, then reduce heat and simmer, uncovered, stirring occasionally, until fruit starts to break down, about 30 minutes. Stir in chestnuts.
- Transfer to a food processor and pulse in short bursts until chunky, or until desired texture is reached.
Nutrition Facts : @context http, Calories 268, UnsaturatedFat 5 grams, Carbohydrate 57 grams, Fat 6 grams, Fiber 5 grams, Protein 3 grams, SaturatedFat 0 grams, Sodium 63 milligrams, Sugar 36 grams, TransFat 0 grams
HAROSETH (DRIED FRUIT AND NUT PASTE)
Steps:
- Pulse toasted nuts in a food processor until coarsely chopped.
- Add dried fruit, zest, and spices and pulse again until chopped.
- Add Port and pulse until all ingredients are chopped and combined into a coarse paste.
- Transfer to a bowl and stir in raisins.
JOAN NATHAN'S SEVEN FRUIT HAROSET
"Jewish Cooking in America" Joan Nathan prepares several types of haroset for Passover and this one is one of her favorites.
Provided by Manami
Categories Apple
Time 1h50m
Yield 6 cups
Number Of Ingredients 10
Steps:
- Combine coconut, walnuts, raisins, apples, prunes, pears, sugar, and cinnamon in a medium saucepan.
- Add water to cover, about 6 cups.
- Bring to a boil and reduce heat to simmer.
- Cook, stirring occasionally, over medium-low heat until thick, about 1 1/2 hours.
- Add small amounts of water as necessary to prevent sticking.
- Add jam, remove from heat, and add wine.
- Stir to combine.
- May be made ahead of time.
- Store in an airtight container in the refrigerator for up to 3 days.
Nutrition Facts : Calories 541.5, Fat 25.4, SaturatedFat 12.1, Sodium 36.2, Carbohydrate 82, Fiber 11.4, Sugar 61.2, Protein 6.1
JOAN'S SEVEN FRUIT HAROSET
Joan Nathan, author of "Jewish Cooking in America," prepares several different versions of haroset each Passover. This dessert recipe is loaded with fruit, including pears, apples, and prunes, and is one of her favorites.
Provided by Martha Stewart
Categories Holiday Planning & Ideas
Passover
Passover Recipes
Yield Makes about 6 cups
Number Of Ingredients 10
Steps:
- Combine coconut, walnuts, raisins, apples, prunes, pears, sugar, and cinnamon in a medium saucepan. Add water to cover, about 6 cups. Bring to a boil and reduce heat to simmer. Cook, stirring occasionally, over medium-low heat until thick, about 1 1/2 hours. Add small amounts of water as necessary to prevent sticking. Add jam, remove from heat, and add wine. Stir to combine.
PISTACHO AND DRIED FRUIT HAROSETH
Make and share this Pistacho and Dried Fruit Haroseth recipe from Food.com.
Provided by Wendys Kitchen
Categories Southwest Asia (middle East)
Time 15m
Yield 1 bowl
Number Of Ingredients 12
Steps:
- Stir pistachios in heavy medium skillet over medium heat until lightly toasted and fragrant, 4 to 5 minutes. Set aside to cool.
- Combine dates, cherries, apricots, wine, and juice in medium bowl. Let stand 15 minutes, stirring occasionally.
- Mix in honey, lemon juice, orange peel, and spices. Chop pistachios; mix into haroseth.
- DO AHEAD: Can be made 1 day ahead. Cover and chill.
- Garnish haroseth with mint sprigs.
Nutrition Facts : Calories 1511.4, Fat 84.8, SaturatedFat 10.5, Sodium 16.8, Carbohydrate 175.5, Fiber 31.5, Sugar 121, Protein 41.8
DRIED FRUIT AND ALMOND HAROSETH
Haroseth, a fruit and nut paste, is one of the six elements on the seder plate. It is traditionally eaten on matzo and symbolizes the mortar that was used to build the pyramids.
Provided by Evan Kleiman
Yield Makes about 1 3/4 cups
Number Of Ingredients 8
Steps:
- Coarsely chop first 7 ingredients in processor. Add wine and blend, using on/off turns, until orange is finely chopped but mixture is still chunky. Transfer to bowl. DO AHEAD Can be made 4 days ahead. Cover; chill.
PERSIAN HAROSETH (HALLAQ)
Provided by Joan Nathan
Categories side dish
Time 5m
Yield 6 cups
Number Of Ingredients 16
Steps:
- In a large food processor, combine nuts, raisins, dates and spices. Pulse until nuts are coarsely chopped.
- Add apple, pear and bananas, and pulse until coarsely chop. Add 2 tablespoons vinegar, 1/2 cup pomegranate juice, and 1/2 cup wine. Pulse again, adding more vinegar, juice or wine to taste, as needed to make a coarse paste. Do not purée; mixture should retain some crunch.
Nutrition Facts : @context http, Calories 329, UnsaturatedFat 11 grams, Carbohydrate 52 grams, Fat 12 grams, Fiber 7 grams, Protein 7 grams, SaturatedFat 1 gram, Sodium 6 milligrams, Sugar 36 grams, TransFat 0 grams
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