Haroseth With Chestnuts, Pine Nuts, Pears and Dried Fruits
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.
- Serves: 4 persons
- 1apple, cored and roughly chopped
- 2pears, cored and roughly chopped
- 1banana, peeled and roughly chopped
- 2tablespoons black or golden raisins
- 8dates, pitted
- 3dried figs
- ¼cup almonds
- ¼cup pine nuts
- ½cup kosher for Passover wine or grape juice, or as needed
- ¼cup orange juice, preferably fresh
- Juice and grated rind of 1/2 lemon
- ¼teaspoon kosher salt
- 3tablespoons granulated sugar
- 1cup cooked and shelled chestnuts
Step 1In 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.
Step 2Transfer to a food processor and pulse in short bursts until chunky, or until desired texture is reached.