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