Haroseth Dried Fruit And Nut Paste Recipes

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HAROSETH (DRIED FRUIT AND NUT PASTE)



Haroseth (Dried Fruit and Nut Paste) image

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

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)

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 TRUFFLES



Haroseth Truffles image

This recipe takes a traditional Passover treat, and gives it a little twist. Here, dried fruit and nuts are chopped in a food processor, flavored with cinnamon and moistened with a bit of pomegranate juice for a Sephardic version of the recipe. They're rolled into balls, and dusted with unsweetened coconut. Feel free to substitute any dried fruit or nuts you'd like.

Provided by Melissa Clark

Categories     quick, dessert

Time 20m

Yield About 2 dozen

Number Of Ingredients 8

1 tablespoon pomegranate juice, more as needed
4 grams ground cinnamon (1 teaspoon)
186 grams pitted dates (3/4 cup), coarsely chopped
180 grams dried apricots (1/2 cup), coarsely chopped
38 grams dried cherries (1/4 cup)
33 grams raw sliced almonds (1/4 cup)
66 grams raw pistachios (1/2 cup)
76 grams unsweetened shredded coconut (1 cup)

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.

Nutrition Facts : @context http, Calories 79, UnsaturatedFat 2 grams, Carbohydrate 10 grams, Fat 4 grams, Fiber 2 grams, Protein 1 gram, SaturatedFat 2 grams, Sodium 2 milligrams, Sugar 8 grams, TransFat 0 grams

DRIED FRUIT AND ALMOND HAROSETH



Dried Fruit and Almond Haroseth image

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

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

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.

HAROSETH WITH CHESTNUTS, PINE NUTS, PEARS AND DRIED FRUITS



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

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

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

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

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