Provençal Haroseth for Passover
This is a 13th-century haroseth recipe from Provence, using the Mediterranean fruits and nuts that are still available in the region. Back then, Jewish families would have saved chestnuts from the fall harvest and roasted or boiled them for this springtime Passover recipe — and then laboriously peeled them by hand — but now you can buy cooked, pre-peeled chestnuts any time.
- Serves: 5 persons
- 1cup blanched or roasted unsalted almonds
- 1cup raisins
- 1cup dried apricots
- 1cup dried figs
- ½cup walnut halves
- 1tart apple, peeled, cored and chopped into 1-inch pieces
- 1cup peeled roasted chestnuts (available vacuum-packed or canned)
- ½cup pine nuts, toasted if desired
- 1teaspoon ground cinnamon
- 1teaspoon ground ginger
- 3tablespoons red wine vinegar
- 4to 6 tablespoons sweet wine, kosher for Passover
Step 1Place the almonds, raisins, apricots, figs, walnuts, apple, and chestnuts in the bowl of a food processor and pulse until you reach the consistency of your choice.
Step 2Add the pine nuts and stir in the cinnamon, ginger and wine vinegar. Pulse once more, adding enough sweet wine to bind the ingredients.
Step 3Store, covered, in the refrigerator for up to 2 weeks.