Best Dried Fruit And Almond Haroseth Recipes

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PISTACHIO AND DRIED-FRUIT HAROSETH



Pistachio and Dried-Fruit Haroseth image

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

1 1/2 cups unsalted natural pistachios
1/2 cup chopped pitted dates
1/2 cup chopped dried cherries or dried cranberries
1/2 cup chopped dried apricots
1/4 cup sweet passover wine
1/4 cup pure pomegranate juice
1 tablespoon honey
1 1/2 teaspoons fresh lemon juice
1 teaspoon finely grated orange peel
1 teaspoon ground cinnamon
1/4 teaspoon freshly grated nutmeg
Fresh mint sprigs (for garnish)

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.

SEPHARDIC CHAROSET



Sephardic Charoset image

Provided by Adeena Sussman

Categories     Food Processor     Fruit     Nut     No-Cook     Passover     Raisin     Date     Banana     Red Wine     Kosher     Honey

Yield Makes about 4 cups

Number Of Ingredients 13

20 pitted dates, preferably Medjool
3 bananas
1/2 cup golden raisins
1/4 cup sweet red wine such as Manischewitz Extra Heavy Malaga
3 tablespoons date syrup (silan) or honey
1/2 cup walnut halves, toasted
1/2 cup unsalted shelled pistachio nuts (not dyed red), toasted
1/2 cup whole almonds, toasted
1 1/2 teaspoons ground cinnamon
1 teaspoon ground allspice
1/2 teaspoon ground ginger
1 teaspoon ground nutmeg
1 teaspoon ground cloves

Steps:

  • In food processor, purée dates until smooth. Add bananas, raisins, wine, and date syrup and process to combine. Add walnuts, pistachios, almonds, cinnamon, allspice, ginger, nutmeg, and cloves and process until smooth. Store, covered, at room temperature until ready to serve.

HAROSETH (DRIED FRUIT AND NUT PASTE)



Haroseth (Dried Fruit and Nut Paste) image

Provided by Melissa Roberts

Categories     Food Processor     Nut     Side     Passover     Vegetarian     Dried Fruit     Raisin     Apple     Apricot     Tree Nut     Almond     Walnut     Port     Vegan     Gourmet     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Soy Free     Kosher

Yield Makes 3 servings

Number Of Ingredients 9

3/4 cup (3 ounces) walnuts, toasted and cooled
3/4 cup (4 ounces) raw almonds, toasted and cooled
1 cup tightly packed (3 ounces) dried apples
2/3 cup (5 ounces) Turkish apricots
2 (3-inch long by 1-inch wide) strips orange zest, any white pith removed
1/2 teaspoon allspice
1/2 teaspoon cinnamon
1/2 cup ruby Port or medium dry Concord grape wine
1/2 cup golden raisins (3 ounces)

Steps:

  • Pulse toasted nuts in a food processor until coarsely chopped.
  • Add dried fruit, zest, and spices and pulse again until chopped.
  • Add Port and pulse until all ingredients are chopped and combined into a coarse paste.
  • Transfer to a bowl and stir in raisins.

HAROSETH TRUFFLES



Haroseth Truffles image

This recipe takes a traditional Passover treat, and gives it a little twist. Here, dried fruit and nuts are chopped in a food processor, flavored with cinnamon and moistened with a bit of pomegranate juice for a Sephardic version of the recipe. They're rolled into balls, and dusted with unsweetened coconut. Feel free to substitute any dried fruit or nuts you'd like.

Provided by Melissa Clark

Categories     quick, dessert

Time 20m

Yield About 2 dozen

Number Of Ingredients 8

1 tablespoon pomegranate juice, more as needed
4 grams ground cinnamon (1 teaspoon)
186 grams pitted dates (3/4 cup), coarsely chopped
180 grams dried apricots (1/2 cup), coarsely chopped
38 grams dried cherries (1/4 cup)
33 grams raw sliced almonds (1/4 cup)
66 grams raw pistachios (1/2 cup)
76 grams unsweetened shredded coconut (1 cup)

Steps:

  • In a small bowl, combine the pomegranate juice and cinnamon.
  • Combine the dates, apricots, cherries, almonds, and pistachios in the bowl of a food processor fitted with the blade attachment. Pulse together until mixture is coarsely combined. Add the cinnamon-juice mixture and process until the mixture forms a smooth, sticky paste. Add more juice, a teaspoon at a time, if the paste does not stick together.
  • Spread the coconut flakes on a large plate or jelly roll pan. Roll the dough, 1 heaping tablespoon at a time into a ball; roll in the coconut to coat evenly. Store in an airtight container at room temperature.

Nutrition Facts : @context http, Calories 79, UnsaturatedFat 2 grams, Carbohydrate 10 grams, Fat 4 grams, Fiber 2 grams, Protein 1 gram, SaturatedFat 2 grams, Sodium 2 milligrams, Sugar 8 grams, TransFat 0 grams

APRICOT, DATE, AND PISTACHIO HAROSETH



Apricot, Date, and Pistachio Haroseth image

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

2/3 cup whole almonds with skin, toasted and cooled
2/3 cup unsalted shelled pistachios
1 cup dried apricots (preferably California/Pacific), coarsely chopped (5 ounces)
2/3 cup pitted dried dates, coarsely chopped
1/2 cup cream Sherry
1 (3- by 1/2-inch) strip orange zest, finely chopped (1 teaspoon)
1/4 teaspoon cinnamon
1/4 teaspoon ground cardamom
1/4 teaspoon cayenne

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.

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