Dried Fruit And Almond Haroseth Recipes

DRIED FRUIT AND ALMOND HAROSETH

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.

HAROSET FOR PASSOVER

Steps:

• Place the apples and walnuts into a large bowl. Mix together the cinnamon and sugar; sprinkle over the apples. Stir in the honey and sweet wine. Serve immediately, or refrigerate until serving.

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.

HAROSETH WITH CHESTNUTS, PINE NUTS, PEARS AND DRIED FRUITS

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.

HAROSETH TRUFFLES

Steps:

• In a small bowl, combine the pomegranate juice and cinnamon.
• Combine the dates, apricots, cherries, almonds, and pistachios in the bowl of a food processor fitted with the blade attachment. Pulse together until mixture is coarsely combined. Add the cinnamon-juice mixture and process until the mixture forms a smooth, sticky paste. Add more juice, a teaspoon at a time, if the paste does not stick together.
• Spread the coconut flakes on a large plate or jelly roll pan. Roll the dough, 1 heaping tablespoon at a time into a ball; roll in the coconut to coat evenly. Store in an airtight container at room temperature.

PISTACHO AND DRIED FRUIT HAROSETH

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.

JOAN NATHAN'S SEVEN FRUIT HAROSET

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.