Pistacho And Dried Fruit Haroseth Recipes

PISTACHIO 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.

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.

JOAN'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.

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.

APRICOT, DATE, AND PISTACHIO HAROSETH

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.

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.

PEAR HAROSETH WITH PECANS AND FIGS

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.