Apricot Date And Pistachio Haroseth Recipes

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APRICOT, DATE, AND PISTACHIO HAROSETH



Apricot, Date, and Pistachio Haroseth image

Provided by Melissa Roberts

Categories     Food Processor     Side     Passover     Vegetarian     Stuffing/Dressing     Dried Fruit     Date     Pistachio     Sherry     Healthy     Kosher     Vegan     Kosher for Passover     Gourmet     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Soy Free

Yield Makes about 3 cups

Number Of Ingredients 9

2/3 cup whole almonds with skin, toasted and cooled
2/3 cup unsalted shelled pistachios
1 cup dried apricots (preferably California/Pacific), coarsely chopped (5 ounces)
2/3 cup pitted dried dates, coarsely chopped
1/2 cup cream Sherry
1 (3- by 1/2-inch) strip orange zest, finely chopped (1 teaspoon)
1/4 teaspoon cinnamon
1/4 teaspoon ground cardamom
1/4 teaspoon cayenne

Steps:

  • Pulse nuts in a food processor until coarsely chopped. Add dried fruit and pulse until chopped. Add Sherry, zest, and spices and pulse until incorporated.

POACHED APRICOTS WITH PISTACHIO AND AMARETTO MASCARPONE



Poached Apricots With Pistachio and Amaretto Mascarpone image

This dessert, which manages to be both rich and wonderfully refreshing, requires very little effort. Make sure, though, that you use apricots that are at their very best. Other light dessert wines can be used instead of Sauternes.

Provided by Yotam Ottolenghi

Categories     parfaits and trifles, dessert

Time 35m

Yield 4 servings

Number Of Ingredients 12

Scant 1/2 cup/100 milliliters Sauternes
1/2 lime
1/4 teaspoon vanilla bean paste (or 1/2 teaspoon pure vanilla extract)
1/3 cup/67 grams granulated sugar or caster sugar
6 medium ripe apricots (about 2/3 pound/280 grams), halved and pitted
3/4 cup/80 grams raw unsalted pistachios, toasted and finely chopped
2.8 ounces/80 grams hard amaretti cookies, such as Lazzaroni brand, roughly crumbled (you'll need two 2.3-ounce/65-gram packages)
1 tablespoons granulated sugar or caster sugar
8 ounces/140 grams mascarpone, at room temperature
1/2 cup/100 grams heavy cream (double cream), lightly whipped to soft peaks
1 teaspoon orange blossom water
1 teaspoon lime zest

Steps:

  • Poach the apricots: Add Sauternes, lime half, vanilla, sugar and 3 tablespoons/40 milliliters water to a saucepan just big enough to hold the apricot halves in one layer. Place the pan over high heat and cook until the sugar has melted and the liquid boils.
  • Remove the pan from the heat and place the apricots in the hot liquid, cut sides down. Leave them to poach in the residual heat until they are soft but still hold their shape (20 to 40 minutes, depending on how ripe they are) flipping them every 10 minutes. Set the apricots aside to cool slightly. (If not serving immediately, transfer the apricots to a covered container and refrigerate until needed.) Squeeze the lime into the syrup and then discard it; return the saucepan with the syrup to medium-high heat and simmer until reduced to about 1/4 cup/70 milliliters, 5 to 6 minutes. Set aside at room temperature until needed.
  • Prepare the mascarpone mixture: Combine pistachios, amaretti cookies and sugar. Add three-quarters of this mixture to a bowl with the mascarpone and mix it all together until combined, then fold in the cream.
  • To serve, divide the apricots and the amaretti cream between four bowls. Pour the syrup over the apricots and sprinkle the remaining amaretti and pistachio crumble over the cream. Finish with orange blossom water and lime zest and serve.

Nutrition Facts : @context http, Calories 595, UnsaturatedFat 18 grams, Carbohydrate 52 grams, Fat 41 grams, Fiber 4 grams, Protein 10 grams, SaturatedFat 19 grams, Sodium 312 milligrams, Sugar 35 grams

DATE HAROSET



Date Haroset image

This haroset recipe is more of a confection, and very different from the apple based variety. It can be stored in the refrigerator for 1 week in a closed container.

Provided by Katy

Categories     Desserts     Cookies     Fruit Cookie Recipes     Date

Time 2h15m

Yield 40

Number Of Ingredients 6

½ pound chopped dates
1 cup golden raisins
½ cup red wine
½ cup coarsely chopped walnuts
1 teaspoon ground cinnamon
½ cup confectioners' sugar

Steps:

  • Place the chopped dates and golden raisins in a small saucepan with the wine. Cook over low heat, stirring occasionally, until the fruit thickens to a soft paste. Cool.
  • Stir nuts and cinnamon into the cooled fruit mixture.
  • Form paste into small, bite-size balls. Roll in confectioners' sugar.

Nutrition Facts : Calories 46.7 calories, Carbohydrate 9.4 g, Fat 1 g, Fiber 0.8 g, Protein 0.5 g, SaturatedFat 0.1 g, Sodium 0.8 mg, Sugar 7.6 g

APRICOT-PISTACHIO CHAROSET



Apricot-Pistachio Charoset image

Provided by Adeena Sussman

Categories     Fruit Juice     Food Processor     Fruit     Nut     No-Cook     Passover     Lemon     Apricot     Mint     Pistachio     White Wine     Kosher

Yield Makes about 2 cups

Number Of Ingredients 6

1 cup minced dried apricots, preferably Californian
1 cup unsalted shelled pistachio nuts (not dyed red), chopped and lightly toasted
1/3 cup sweet white wine, such as Bartenura Moscato d'Asti or Herzog Late Harvest Riesling
1 tablespoon plus one teaspoon fresh lemon juice
1 tablespoon shredded fresh mint
10 threads saffron, crumbled

Steps:

  • In large bowl, combine all ingredients and mix well. Wait approximately 20 minutes before serving to allow apricots to absorb liquid.

APRICOT TART WITH PISTACHIOS



Apricot Tart With Pistachios image

Working with phyllo dough is easy and satisfying, especially for cooks who are inclined to shy away from making pastry. Frozen puff pastry is having a moment, but for little effort, you can achieve similar results with phyllo sheets and never lift a rolling pin. Bright orange apricots are the ideal fruit, but other summer stone fruits, such as pluots, plums or nectarines, also work well. This makes a very impressive open face tart with a very crisp, ultraflaky crust.

Provided by David Tanis

Categories     pies and tarts, dessert

Time 1h30m

Yield 8 to 10 servings

Number Of Ingredients 6

1 (16-ounce) package phyllo sheets, thawed (about 18 sheets)
3/4 cup melted butter
1 cup/320 grams best-quality apricot jam, or use orange marmalade
1/2 cup/50 grams chopped pistachios or walnuts
8 large apricots (1 1/2 pounds/680 grams), halved, pitted and cut into 6 wedges each (about 3 cups)
1/3 cup/67 grams granulated sugar

Steps:

  • Heat oven to 375 degrees. Lay 1 sheet phyllo on a parchment-lined 12-by-18-inch rimmed baking sheet. Drizzle with 1 tablespoon butter and brush to coat the entire phyllo sheet.
  • Top with another sheet and butter as above. Repeat with 7 more sheets, for a total of 9, buttering as you go. The final, top layer should also be buttered. (The rest of the phyllo can be wrapped and frozen for future use.)
  • Dot the top sheet with jam by the teaspoon, then, using a spatula, spread the jam to cover the entire sheet, leaving a 2-inch border.
  • Sprinkle a layer of half the chopped pistachios over the jam. Place the apricot wedges, skin-side down, in even rows across the surface, then sprinkle again with remaining pistachios.
  • Carefully fold over the edges on all sides of the tart to make a 10-by-16-inch rectangle. Brush folded sides with butter. Sprinkle sugar generously over apricots and folded edges.
  • Bake until pastry is golden and apricots begin to color, about 1 hour. Cool for 15 minutes, then cut into squares. Serve warm or at room temperature.

PISTACHIO AND DRIED-APRICOT RUGELACH



Pistachio and Dried-Apricot Rugelach image

Simmered dried apricots with a hint of vanilla are a perfect combination of tart and sweet. (We tested apricot jam in this filling, and it wasn't the same.) The mixture is slathered on rounds of cream-cheese dough, which is sliced into wedges and rolled into crescents before baking. The dough and filling can be made a couple of days in advance and refrigerated to make assembly easier (the dough disks wrapped in plastic, the filling in an airtight container).

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Time 4h45m

Yield Makes 32

Number Of Ingredients 12

2 sticks unsalted butter, room temperature
8 ounces cream cheese, room temperature
1/4 cup granulated sugar
1/4 teaspoon kosher salt
2 cups all-purpose flour, plus more for dusting
2 cups dried apricots
2/3 cup granulated sugar
1 teaspoon pure vanilla extract
Pinch of kosher salt
1 cup shelled pistachios, preferably Sicilian
1 large egg, lightly whisked
Sanding sugar, for sprinkling

Steps:

  • Dough: In the bowl of an electric mixer, beat butter with cream cheese, granulated sugar, and salt on medium-high speed until fluffy, about 2 minutes. Add flour and beat on low until just combined. Divide dough into 3 disks; wrap each in plastic and refrigerate until firm, at least 1 hour and up to overnight.
  • Filling: In a small saucepan, bring apricots, 1 1/3 cups water, granulated sugar, vanilla, and salt to a boil. Reduce heat to low; simmer until apricots are tender and most of liquid has been absorbed, 12 to 14 minutes. Transfer apricot mixture to a food processor and pulse until smooth. Let cool completely. (You should have about 2 cups filling; if not, thin slightly with water, a teaspoon at a time.)
  • Meanwhile, finely grind pistachios in food processor. On a lightly floured surface, roll out one disk of dough to a 10-inch circle, 1/8 inch thick. Spread evenly with 2/3 cup apricot mixture. Sprinkle with 1/4 cup ground pistachios. With a pizza wheel, cut circle into quarters, then cut each quarter in half, then in half again, so you have 16 wedges. Starting at outside edge of each wedge, roll up into a crescent shape. Arrange 1 inch apart on a parchment-lined baking sheet. Brush with beaten egg, and sprinkle with sanding sugar and 1 tablespoon ground pistachios. Refrigerate until firm, about 30 minutes. Repeat with remaining dough.
  • Preheat oven to 325 degrees. Bake, rotating sheets halfway through, until golden brown, 35 to 40 minutes. Transfer rugelach on sheets to wire racks; let cool completely. Rugelach can be stored in an airtight container at room temperature up to 3 days.

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