Best Pear Haroseth With Pecans And Figs Recipes

HAROSETH

Steps:

• Heat oven to 350 degrees. In a medium saucepan, combine vinegar, sugar, wine, onions, apples and honey. Simmer over low heat until the onions are transparent, stirring gently so the apples retain their shape, about 15 minutes.
• While apples are simmering, combine figs, dates, apricot preserves, and lemon and orange zests and juices in a food processor. Pulse a few times until combined but not puréed. Transfer to a mixing bowl. When the apple mixture is ready, add it to the bowl and stir gently to combine; there may be excess liquid, which will gradually be absorbed into the fruit.
• Spread hazelnuts or almonds and the pistachios on a baking sheet and toast until fragrant and lightly browned, about 10 minutes. Transfer to a kitchen towel and roll the towel gently to remove the skins. Lightly chop the nuts and add to the bowl. Add salt, allspice, cardamom and cinnamon, and fold gently to mix well.
• Cover and refrigerate overnight so flavors meld. Serve cold or at room temperature.

PEAR-AND-FIG TART

Steps:

• Arrange the figs in a circle around the edge of the tart shell. Quarter, core and peel the pears, being careful not to break them. Cut the pear quarters across into 1/3-inch-thick slices. Arrange the slices, overlapping them slightly, inside the circle of figs. Sprinkle with the sugar. Bake until the fruit is cooked, about 35 minutes.
• Place the honey in a small saucepan over low heat until warm. Stir in kirsch if using and brush honey mixture over the fruit. Serve warm or at room temperature.

HAROSETH WITH CHESTNUTS, PINE NUTS, PEARS AND DRIED FRUITS

Steps:

• In a medium pot, combine all ingredients except for the chestnuts and stir to combine. Bring to a boil, then reduce heat and simmer, uncovered, stirring occasionally, until fruit starts to break down, about 30 minutes. Stir in chestnuts.
• Transfer to a food processor and pulse in short bursts until chunky, or until desired texture is reached.

PERSIAN HAROSETH (HALLAQ)

Steps:

• In a large food processor, combine nuts, raisins, dates and spices. Pulse until nuts are coarsely chopped.
• Add apple, pear and bananas, and pulse until coarsely chop. Add 2 tablespoons vinegar, 1/2 cup pomegranate juice, and 1/2 cup wine. Pulse again, adding more vinegar, juice or wine to taste, as needed to make a coarse paste. Do not purée; mixture should retain some crunch.