Haroseth With Chestnuts Pine Nuts Pears And Dried Fruits Recipes

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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



Haroseth With Chestnuts, Pine Nuts, Pears and Dried Fruits image

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

1 apple, cored and roughly chopped
2 pears, cored and roughly chopped
1 banana, peeled and roughly chopped
2 tablespoons black or golden raisins
3 prunes
8 dates, pitted
3 dried figs
1/4 cup almonds
1/4 cup pine nuts
1/2 cup kosher for Passover wine or grape juice, or as needed
1/4 cup orange juice, preferably fresh
Juice and grated rind of 1/2 lemon
1/4 teaspoon kosher salt
3 tablespoons granulated sugar
1 cup cooked and shelled chestnuts

HAROSETH (DRIED FRUIT AND NUT PASTE)

Provided by Melissa Roberts

Categories     Food Processor     Nut     Side     Passover     Vegetarian     Dried Fruit     Raisin     Apple     Apricot     Tree Nut     Almond     Walnut     Port     Vegan     Gourmet     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Soy Free     Kosher

Yield Makes 3 servings

Number Of Ingredients 9



Haroseth (Dried Fruit and Nut Paste) image

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.

3/4 cup (3 ounces) walnuts, toasted and cooled
3/4 cup (4 ounces) raw almonds, toasted and cooled
1 cup tightly packed (3 ounces) dried apples
2/3 cup (5 ounces) Turkish apricots
2 (3-inch long by 1-inch wide) strips orange zest, any white pith removed
1/2 teaspoon allspice
1/2 teaspoon cinnamon
1/2 cup ruby Port or medium dry Concord grape wine
1/2 cup golden raisins (3 ounces)

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



Joan Nathan's Seven Fruit Haroset image

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

1 1/3 cups unsweetened dried shredded coconut
1 cup walnuts, coarsely chopped
3/4 cup raisins
1 3/4 cups dried apples, coarsely chopped
3/4 cup dried prune, coarsely chopped
1 cup dried pears, coarsely chopped
2 tablespoons sugar
1 1/2 teaspoons ground cinnamon
2 tablespoons kosher-for-passover cherry jam
1/4 cup sweet red kosher wine, such as Manischewitz

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



Joan's Seven Fruit Haroset image

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.

1 1/3 cups (4 ounces) unsweetened, shredded coconut
1 cup (4 ounces) walnuts, coarsely chopped
3/4 cup (4 ounces) raisins
1 3/4 cups (4 ounces) dried apples, coarsely chopped
3/4 cup (4 ounces) dried prunes, coarsely chopped
1 cup (4 ounces) dried pears, coarsely chopped
2 tablespoons sugar
1 1/2 teaspoons ground cinnamon
2 tablespoons Kosher-for-Passover cherry jam
1/4 cup sweet red kosher wine, such as Manischewitz

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



Pistacho and Dried Fruit Haroseth image

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

1 1/2 cups unsalted natural pistachios
1/2 cup chopped pitted dates
1/2 cup chopped dried cherries or 1/2 cup dried cranberries
1/2 cup chopped dried apricot
1/4 cup sweet passover wine
1/4 cup pure pomegranate juice
1 tablespoon honey
1 1/2 teaspoons fresh lemon juice
1 teaspoon finely grated orange peel
1 teaspoon ground cinnamon
1/4 teaspoon freshly grated nutmeg
fresh mint sprig (for garnish)

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



Dried Fruit and Almond Haroseth image

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.

3/4 cup pitted dates (about 4 ounces)
1/3 cup raisins
6 small Calimyrna figs, stemmed
1 small orange, seeded, cubed
1/3 cup coarsely chopped almonds
1/2 teaspoon ground cinnamon
1/8 teaspoon cayenne pepper
1/4 cup dry red wine

PERSIAN HAROSETH (HALLAQ)

Provided by Joan Nathan

Categories     side dish

Time 5m

Yield 6 cups

Number Of Ingredients 16



Persian Haroseth (Hallaq) image

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

1 cup almonds
1 cup roasted, shelled pistachios
1 cup walnuts
1 cup black raisins
1 cup golden raisins
1 cup dates, pitted
2 teaspoons cinnamon
2 teaspoons ground cardamom
1 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1 large apple, peeled, quartered and cored
1 large pear, peeled, quartered and cored
2 bananas, peeled
2 to 3 tablespoons cider vinegar
1/2 to 1 cup pomegranate juice
1/2 to 1 cup sweet kosher wine

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