APRICOT-PISTACHIO CHAROSET
This version of the Passover classic is packed with the bright flavors of pistachios, sweet apricots and pomegranate. Charoset is traditionally served with matzoh, but it's also delicious as a condiment in sandwiches or as a filling for endive leaves.
Time 45m
Yield Serves 16
Number Of Ingredients 5
Steps:
- Put pistachios in a small heavy skillet and place over medium heat.
- Cook, shaking the pan frequently, until pistachios are fragrant, about 3 minutes.
- Place in the bowl of a food processor and let cool a few minutes.
- Pulse until chopped.
- Add apricots, pomegranate juice and orange blossom water, and pulse again until the mixture is finely chopped but not puréed; it should be just a little bit chunky.
- Cover and refrigerate at least 30 minutes to allow flavors to blend.
- Refrigerate up to 3 days. Stir in mint just before serving.
Nutrition Facts : Calories 80 calories, Fat 3.5 grams, SaturatedFat 0 grams, Cholesterol 0 milligrams, Sodium 0 milligrams, Carbohydrate 11 grams, Protein 2 grams
PISTACHIO AND DRIED-FRUIT HAROSETH
A passover meal wouldn't be complete without haroseth, a traditional, chutney-like condiment.
Provided by Diane Rossen Worthington
Time 30m
Yield Makes about 3 cups
Number Of Ingredients 12
Steps:
- Stir pistachios in heavy medium skillet over medium heat until lightly toasted and fragrant, 4 to 5 minutes. Set aside to cool.
- Combine dates, cherries, apricots, wine, and juice in medium bowl. Let stand 15 minutes, stirring occasionally. Mix in honey, lemon juice, orange peel, and spices. Chop pistachios; mix into haroseth. DO AHEAD: Can be made 1 day ahead. Cover and chill.
- Garnish haroseth with mint sprigs.
APRICOT TART WITH PISTACHIO FRANGIPANE
This tart requires a time commitment: There are several elements, and while each is simple, they need to be prepared and cooled before the tart is assembled. But it pays back in complexity of flavor and by looking particularly impressive. It will make a remarkable dessert at the end of a lavish summer feast. You can start the day before, making all the elements and baking the frangipane and apricots in the tart. Once it has cooled completely, wrap it in plastic wrap overnight. The next day, fill with the crème pâtissière and top with the remaining ingredients. Other light dessert wines can be used instead of Sauternes.
Provided by Yotam Ottolenghi
Categories pies and tarts, dessert
Time 1h
Yield 8 servings
Number Of Ingredients 24
Steps:
- Start with the pastry shell: Heat oven to 375 degrees Fahrenheit/190 degrees Celsius. Prepare a 9-inch/23-centimeter nonstick tart pan with a removable base by lining the bottom with parchment and greasing the sides with butter. If needed, on a lightly floured surface, roll out the dough to a circle roughly 1/8- to 1/4-inch/3- to 5-millimeters thick and large enough to line the base and sides of the tin, plus extra to poke above the edge by about 1/2 inch/1 centimeter. (Some store-bought doughs may be the perfect size right out of the package.) Carefully line the pan with the pastry and press it down so it covers the base and sides, with excess overhang.
- Cover the pastry with parchment paper or waxed paper and fill with dried beans or pie weights. Place pan on a baking sheet and bake for 20 minutes, then remove the paper with the beans. Prick the pastry base and sides with a fork about 15 times, then bake for another 10 to 15 minutes, or until golden brown. Set aside to cool.
- Poach the apricots: Add Sauternes, lime half, vanilla, sugar and 3 tablespoons/40 milliliters water to a saucepan that is just big enough to hold the apricot halves in one layer. Place the pan over high heat and cook until the sugar has melted and the liquid boils.
- Remove the pan from the heat and place the apricots in the hot liquid, cut-sides down. Leave them to poach in the residual heat until they are soft but still hold their shape (20 to 40 minutes, depending on how ripe they are) flipping them every 10 minutes. Transfer the apricots to a covered container and refrigerate until needed. Squeeze the lime into the syrup and then discard it; return the saucepan with the syrup to medium-high heat and simmer until reduced to 2 tablespoons, 5 to 8 minutes. Set aside at room temperature until needed.
- Next, make the frangipane: Set aside 2 tablespoons of pistachios for serving. In a food processor, blitz the remaining pistachios until coarsely ground. Add the marzipan and blitz to a coarse crumb. Add all the remaining frangipane ingredients and blitz for 30 seconds, until everything just comes together.
- Once the tart shell has cooled completely, spoon the frangipane back in and spread it flat with the back of a spoon. Cut 3 1/2 ounces/100 grams of the apricot halves (3 or 4 of them) into quarters (or sixths if larger) and arrange evenly over the frangipane, pushing them down gently. Bake tart for 20 to 25 minutes, until golden brown and just set. Set aside until cool enough to handle. Remove the tart from the tin and set on a wire rack to cool completely. If making the recipe over two days, wrap the pastry in plastic wrap (cling film) once it has cooled completely.
- While the frangipane is baking (or the next day), make the crème pâtissière: In a medium bowl, whisk 2 tablespoons sugar with the cornstarch (cornflour), flour and yolks until smooth. Add milk, butter, vanilla and the remaining 2 tablespoons sugar to a saucepan over medium-high heat and cook until warm but not boiling. Remove the milk from the heat. While whisking, pour a third of the warm milk into the egg mix, and whisk well. Pour the mixture back into the pan with the rest of the milk and return to medium-low heat. Continue cooking, whisking vigorously, until mixture bubbles and becomes very thick. Remove pan from heat and leave to cool for 5 minutes, then spoon on top of the cooled frangipane, smoothing with the back of a spoon. Cover surface with plastic wrap (cling film) and refrigerate for 2 hours until completely set.
- Just before serving, cut the remaining apricot halves into quarters (or sixths if larger). Arrange the apricots evenly in circles over the crème pâtissière, cut-side up, leaving a 2-inch/5-centimeter gap between each apricot (push them into the crème slightly as you go). Drizzle 1 tablespoon of the reduced poaching syrup evenly over the tart, then drizzle the orange blossom water over the tart. Roughly chop the reserved pistachios and mix with 1 teaspoon sugar. Sprinkle the pistachio mix in the gaps between the apricots to cover the crème pâtissière and serve at once with the remaining syrup drizzled over each piece once sliced.
POACHED APRICOTS WITH PISTACHIO AND AMARETTO MASCARPONE
This dessert, which manages to be both rich and wonderfully refreshing, requires very little effort. Make sure, though, that you use apricots that are at their very best. Other light dessert wines can be used instead of Sauternes.
Provided by Yotam Ottolenghi
Categories parfaits and trifles, dessert
Time 35m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Poach the apricots: Add Sauternes, lime half, vanilla, sugar and 3 tablespoons/40 milliliters water to a saucepan just big enough to hold the apricot halves in one layer. Place the pan over high heat and cook until the sugar has melted and the liquid boils.
- Remove the pan from the heat and place the apricots in the hot liquid, cut sides down. Leave them to poach in the residual heat until they are soft but still hold their shape (20 to 40 minutes, depending on how ripe they are) flipping them every 10 minutes. Set the apricots aside to cool slightly. (If not serving immediately, transfer the apricots to a covered container and refrigerate until needed.) Squeeze the lime into the syrup and then discard it; return the saucepan with the syrup to medium-high heat and simmer until reduced to about 1/4 cup/70 milliliters, 5 to 6 minutes. Set aside at room temperature until needed.
- Prepare the mascarpone mixture: Combine pistachios, amaretti cookies and sugar. Add three-quarters of this mixture to a bowl with the mascarpone and mix it all together until combined, then fold in the cream.
- To serve, divide the apricots and the amaretti cream between four bowls. Pour the syrup over the apricots and sprinkle the remaining amaretti and pistachio crumble over the cream. Finish with orange blossom water and lime zest and serve.
Nutrition Facts : @context http, Calories 595, UnsaturatedFat 18 grams, Carbohydrate 52 grams, Fat 41 grams, Fiber 4 grams, Protein 10 grams, SaturatedFat 19 grams, Sodium 312 milligrams, Sugar 35 grams
APRICOT, DATE, AND PISTACHIO HAROSETH
Provided by Melissa Roberts
Categories Food Processor Side Passover Vegetarian Stuffing/Dressing Dried Fruit Date Pistachio Sherry Healthy Kosher Vegan Kosher for Passover Gourmet Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Soy Free
Yield Makes about 3 cups
Number Of Ingredients 9
Steps:
- Pulse nuts in a food processor until coarsely chopped. Add dried fruit and pulse until chopped. Add Sherry, zest, and spices and pulse until incorporated.
APRICOT-PISTACHIO CHAROSET
Provided by Adeena Sussman
Categories Fruit Juice Food Processor Fruit Nut No-Cook Passover Lemon Apricot Mint Pistachio White Wine Kosher
Yield Makes about 2 cups
Number Of Ingredients 6
Steps:
- In large bowl, combine all ingredients and mix well. Wait approximately 20 minutes before serving to allow apricots to absorb liquid.
ROASTED APRICOTS WITH MASCARPONE AND PISTACHIOS
Steps:
- Preheat the broiler and line a medium baking sheet with aluminum foil.
- Transfer the apricot halves to the prepared baking sheet and drizzle with the olive oil. Sprinkle with the sugar and some salt. Broil until the apricots are warmed through and the sugar is caramelized on top, 4 to 6 minutes.
- Meanwhile, whip the cream, confectioners' sugar and vanilla in the bowl of a stand mixer fitted with a whisk attachment. Whisk on medium-high until the cream is fluffy and soft peaks form, about 2 minutes.
- In a separate bowl, whisk the mascarpone by hand until soft and creamy. Fold in the whipped cream gradually until the two are combined.
- Remove the apricots from the oven and transfer to a serving plate. Spoon 2 teaspoons of the whipped mascarpone into the cavity of each. Sprinkle with crushed pistachios and serve immediately.
APRICOT TART WITH PISTACHIOS
Working with phyllo dough is easy and satisfying, especially for cooks who are inclined to shy away from making pastry. Frozen puff pastry is having a moment, but for little effort, you can achieve similar results with phyllo sheets and never lift a rolling pin. Bright orange apricots are the ideal fruit, but other summer stone fruits, such as pluots, plums or nectarines, also work well. This makes a very impressive open face tart with a very crisp, ultraflaky crust.
Provided by David Tanis
Categories pies and tarts, dessert
Time 1h30m
Yield 8 to 10 servings
Number Of Ingredients 6
Steps:
- Heat oven to 375 degrees. Lay 1 sheet phyllo on a parchment-lined 12-by-18-inch rimmed baking sheet. Drizzle with 1 tablespoon butter and brush to coat the entire phyllo sheet.
- Top with another sheet and butter as above. Repeat with 7 more sheets, for a total of 9, buttering as you go. The final, top layer should also be buttered. (The rest of the phyllo can be wrapped and frozen for future use.)
- Dot the top sheet with jam by the teaspoon, then, using a spatula, spread the jam to cover the entire sheet, leaving a 2-inch border.
- Sprinkle a layer of half the chopped pistachios over the jam. Place the apricot wedges, skin-side down, in even rows across the surface, then sprinkle again with remaining pistachios.
- Carefully fold over the edges on all sides of the tart to make a 10-by-16-inch rectangle. Brush folded sides with butter. Sprinkle sugar generously over apricots and folded edges.
- Bake until pastry is golden and apricots begin to color, about 1 hour. Cool for 15 minutes, then cut into squares. Serve warm or at room temperature.
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Origins of Charoset
The word "charoset" comes from the Hebrew word "charoset" which means to chop or grind. The origin of charoset can be traced back to the times of the Talmud when it was eaten as a dessert. The use of charoset in the Passover seder dates back to the Middle Ages when it was used to sweeten the bitter herbs eaten at the seder. Initially, Charoset served only as a symbol of the mortar used by the Jewish slaves to built pyramids. However, as time passed Charoset started to represent other things such as the sweetness of freedom or the sweetness of life.Apricot Pistachio Charoset Recipe
The apricot pistachio charoset recipe is a contemporary version of the traditional charoset made with fruits and nuts. It is sweet, nutty, and has a slightly tangy taste due to the presence of apricots. Here are the ingredients and instructions to make this delicious charoset:Ingredients
- 1 cup pistachios, toasted and chopped
- 1 cup dried apricots, chopped
- 1/2 cup honey
- 1 tablespoon fresh lemon juice
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon freshly grated nutmeg
- 2 tablespoons sweet red wine
Instructions
- Toast Pistachios - Preheat oven to 350F. Spread chopped pistachios on a baking sheet and toast for 5-6 minutes or until fragrant.
- Chop Apricots - In a mixing bowl, chop the dried apricots into small pieces using a sharp knife.
- Mix everything - In a large mixing bowl, combine the toasted pistachios, chopped apricots, honey, lemon juice, cinnamon, cloves, and nutmeg. Stir everything together until well combined.
- Add Wine - Add the sweet red wine to the mixture and stir well. The wine should not make the charoset too liquidy.
- Refrigerate - Cover the mixing bowl with plastic wrap and refrigerate for at least an hour to let the flavors meld. You can prepare the charoset a day ahead as it stores well in the refrigerator.