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by Chef Jeff Nathan


1 tablespoon cinnamon
1/2 cup sweet white wine
2 pints kumquats, halved & seeded
1 cup pitted dates, about 12 large
3 tablespoons sugar
1 cup strawberries, about 12 large, diced small
1 cup walnut pieces


 In a small bowl dissolve the cinnamon in the white wine.  Set aside. 

In a food processor rough chop (pulse) the kumquats with the dates and sugar.  Transfer to a small mixing bowl.  Add the strawberries and walnuts.    Add the cinnamon/white wine to the fruit.  Using a rubber spatula, gently combine. 

Spoon into a serving bowl, cover and refrigerate at least 2 hours, for flavors to blend before serving.


Yield: 3 cups

Notes: To prepare the Kumquat Haroset up to one day ahead of time, vary the above instructions by leaving out the strawberries and walnuts until 1 hour before serving. Remove the Haroset from the refrigerator one hour before serving.

Recipes: Passover, Miscellaneous, Haroset, Parve, Kosher

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