Pear Haroseth With Pecans And Figs Recipes

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PEAR HAROSETH WITH PECANS AND FIGS



Pear Haroseth With Pecans and Figs image

A recipe for chopped fruits and nuts, with wine and honey.

Provided by Joan Nathan

Categories     side dish

Time 1h10m

Yield About 4 cups

Number Of Ingredients 8

1 cup pecans, toasted and finely chopped
1 cup dried figs, finely chopped
2 cups finely diced just-ripe unpeeled pears
1/2 cup peeled, finely diced, crisp and slightly tart apple
1 teaspoon ground cinnamon
3 tablespoons honey
3 tablespoons Passover sweet wine
Zest and juice of half a lemon

Steps:

  • In a glass or ceramic bowl, lightly toss the pecans, figs, pears and apple.
  • Add the cinnamon, honey, wine, lemon zest and juice. Toss lightly to blend well. Cover and refrigerate for at least 1 hour before serving.

Nutrition Facts : @context http, Calories 256, UnsaturatedFat 11 grams, Carbohydrate 37 grams, Fat 12 grams, Fiber 6 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 4 milligrams, Sugar 27 grams

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

HAROSET FOR PASSOVER



Haroset for Passover image

Sweet and tasty Haroset is made with apples, cinnamon, honey and sweet wine. Serve chilled or at room temperature.

Provided by Anonymous

Categories     Desserts     Fruit Dessert Recipes     Apple Dessert Recipes

Time 20m

Yield 6

Number Of Ingredients 6

6 apples - peeled, cored and chopped
1 cup finely chopped walnuts
½ teaspoon ground cinnamon
1 teaspoon white sugar
3 ½ teaspoons honey
⅓ cup sweet red wine

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.

Nutrition Facts : Calories 241.3 calories, Carbohydrate 28.1 g, Fat 13.3 g, Fiber 4.8 g, Protein 3.5 g, SaturatedFat 1.3 g, Sodium 3.2 mg, Sugar 20.2 g

ROASTED SPICED PEARS AND FIGS WITH ALMONDS



Roasted Spiced Pears and Figs with Almonds image

Categories     Fruit     Nut     Dessert     Roast     Vegetarian     High Fiber     Fig     Pear     Almond     Spice     Winter     Cinnamon     Gourmet     Kidney Friendly     Pescatarian     Wheat/Gluten-Free     Peanut Free     Soy Free     Kosher

Yield Serves 8

Number Of Ingredients 9

1/2 cup sliced almonds
4 firm-ripe pears (preferably Bartlett)
1/2 pound dried figs (as soft as possible; about 12)
1/2 cup sugar
1/2 stick (1/4 cup) unsalted butter
1 vanilla bean
1 teaspoon cinnamon
1/4 teaspoon ground allspice
Accompaniment: sour cream

Steps:

  • Preheat oven to 450°F.
  • In an ovenproof 10-inch heavy skillet toast almonds in one layer in middle of oven until golden, about 5 minutes, and transfer to a bowl.
  • Halve pears lengthwise and cut each half into 3 wedges, discarding cores. Quarter figs lengthwise.
  • In skillet melt sugar and butter over moderate heat, stirring occasionally, until sugar is melted completely and remove skillet from heat. With a knife halve vanilla bean lengthwise and scrape seeds into butter mixture. With a wooden spoon stir in vanilla pod, cinnamon, allspice, pears, and figs until coated and roast in middle of oven 20 minutes, or until pears are just tender. Remove pod and with spoon stir in almonds until coated well.
  • Serve fruit mixture warm with sour cream.

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