Provençal Haroseth for Passover

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.
  • Total:
  • Serves: 5 persons



  1. Step 1

    Place 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.
  2. Step 2

    Add the pine nuts and stir in the cinnamon, ginger and wine vinegar. Pulse once more, adding enough sweet wine to bind the ingredients.
  3. Step 3

    Store, covered, in the refrigerator for up to 2 weeks.