Adapted from The Hadassah Jewish Holiday Cookbook.
The Persian Haroset’s rich nuttiness comes from a blend of walnuts, almonds, hazelnuts and pistachios. The recipe was contributed byRaquel Segal,Dix Hills Hadassah, New York.
1 unpeeled pear, cored and finely chopped
1 unpeeled apple, cored and finely chopped
1 cup finely chopped walnuts
1 cut finely chopped almonds
1 cut finely chopped hazelnuts
1 cup finely chopped pistachio nuts
1 cup finely chopped pitted dates
1 cup chopped raisins
2 teaspoons ground cinnamon
2 teaspoons grated gingerroot
1 tablespoon apple cider vinegar
Combine pear, apple, walnuts, almonds, hazelnuts, pistachio nuts, dates, and raisins in a large bowl, and blend well, being careful not to chop the mixture into a paste. Add cinnamon, gingerroot, cider vinegar, and enough wine to bind.
Place on a platter and shape into a pyramid. Cover and refrigerate.
Yield: Makes 5 cups
Recipes: Passover, Haroset, Persian, Parve, KosherAdd a comment