Seven Fruit Haroset From Surinam Recipes

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7 FRUIT CHAROSET FROM SURINAM



7 Fruit Charoset from Surinam image

This was in our local paper at Passover time. I like to taste different charoset and this definitely has a twist. Times are guesstimates.

Provided by Ducky

Categories     Fruit

Time 1h10m

Yield 5 cups

Number Of Ingredients 11

8 ounces unsweetened coconut
8 ounces walnuts or 8 ounces almonds, chopped
1/4 cup sugar
1 tablespoon ground cinnamon
8 ounces raisins
8 ounces dried apples
8 ounces prunes
8 ounces dried apricots
8 ounces dried pears
4 ounces cherry jam
1 cup sweet red wine, to taste

Steps:

  • Place all ingredients, except jam and wine, into a heavy pot.
  • Add water to cover contents by about 2 inches and simmer over low heat, stirring occasionally with wooden spoon.
  • Add water, as needed, so that mixture does not stick to pot.
  • Cook for at least 60 minutes or until ingredients have come together.
  • Stir in cherry jam.
  • Let stand until cool.
  • Add sweet wine to be absorbed by the mixture.
  • Refrigerate until serving.

SEVEN FRUIT HAROSET FROM SURINAM



SEVEN FRUIT HAROSET FROM SURINAM image

Categories     Nut     Passover

Yield 5 cups

Number Of Ingredients 12

8 oz unsweetened coconut
8 oz chopped walnuts or
8 oz grated almonds
1/4 cup sugar
1 TBLS cinnamon
8 oz raisins
8 oz dried apples
8 oz dried prunes
8 oz dried apricots
8 oz dried pears
4 oz cherry jam
sweet red wine

Steps:

  • Combine everything except the jam and wine in a pot. Cover with water and simmer over low heat. Periodically, add small amounts of water to prevent sticking. Cook at least 90 mins. When it is cool sive, stir in the jam and let stand until cool. Add enough sweet wine to be absorbed by the haroset and chill.

JOAN NATHAN'S SEVEN FRUIT HAROSET



Joan Nathan's Seven Fruit Haroset image

"Jewish Cooking in America" Joan Nathan prepares several types of haroset for Passover and this one is one of her favorites.

Provided by Manami

Categories     Apple

Time 1h50m

Yield 6 cups

Number Of Ingredients 10

1 1/3 cups unsweetened dried shredded coconut
1 cup walnuts, coarsely chopped
3/4 cup raisins
1 3/4 cups dried apples, coarsely chopped
3/4 cup dried prune, coarsely chopped
1 cup dried pears, coarsely chopped
2 tablespoons sugar
1 1/2 teaspoons ground cinnamon
2 tablespoons kosher-for-passover cherry jam
1/4 cup sweet red kosher wine, such as Manischewitz

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.

Nutrition Facts : Calories 541.5, Fat 25.4, SaturatedFat 12.1, Sodium 36.2, Carbohydrate 82, Fiber 11.4, Sugar 61.2, Protein 6.1

JOAN'S SEVEN FRUIT HAROSET



Joan's Seven Fruit Haroset image

Joan Nathan, author of "Jewish Cooking in America," prepares several different versions of haroset each Passover. This dessert recipe is loaded with fruit, including pears, apples, and prunes, and is one of her favorites.

Provided by Martha Stewart

Categories     Holiday Planning & Ideas     Passover     Passover Recipes

Yield Makes about 6 cups

Number Of Ingredients 10

1 1/3 cups (4 ounces) unsweetened, shredded coconut
1 cup (4 ounces) walnuts, coarsely chopped
3/4 cup (4 ounces) raisins
1 3/4 cups (4 ounces) dried apples, coarsely chopped
3/4 cup (4 ounces) dried prunes, coarsely chopped
1 cup (4 ounces) dried pears, coarsely chopped
2 tablespoons sugar
1 1/2 teaspoons ground cinnamon
2 tablespoons Kosher-for-Passover cherry jam
1/4 cup sweet red kosher wine, such as Manischewitz

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.

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