HAROSETH WITH CHESTNUTS, PINE NUTS, PEARS AND DRIED FRUITS

Haroseth With Chestnuts, Pine Nuts, Pears and Dried Fruits image

Haroseth was served for Passover at Seders in Roman times, if not earlier, and versions exist all over the world, adapted for the fruits and nuts available. This recipe from Italy contains no spices, relying instead on a vibrant mix of fresh and dried fruit for flavor - so use the ripest and sweetest you can find.

Provided by Joan Nathan

Categories side dish

Time 45m

Yield About 4 cups

Number Of Ingredients 15

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Ingredients

1 apple, cored and roughly chopped
2 pears, cored and roughly chopped
1 banana, peeled and roughly chopped
2 tablespoons black or golden raisins
3 prunes
8 dates, pitted
3 dried figs
1/4 cup almonds
1/4 cup pine nuts
1/2 cup kosher for Passover wine or grape juice, or as needed
1/4 cup orange juice, preferably fresh
Juice and grated rind of 1/2 lemon
1/4 teaspoon kosher salt
3 tablespoons granulated sugar
1 cup cooked and shelled chestnuts

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.

Nutrition Facts : @context http, Calories 268, UnsaturatedFat 5 grams, Carbohydrate 57 grams, Fat 6 grams, Fiber 5 grams, Protein 3 grams, SaturatedFat 0 grams, Sodium 63 milligrams, Sugar 36 grams, TransFat 0 grams