PROVENçAL HAROSETH FOR PASSOVER

Provençal Haroseth for Passover image

This is a 13th-century haroseth recipe from Provence, using the Mediterranean fruits and nuts that are still available in the region. Back then, Jewish families would have saved chestnuts from the fall harvest and roasted or boiled them for this springtime Passover recipe - and then laboriously peeled them by hand - but now you can buy cooked, pre-peeled chestnuts any time.

Provided by Joan Nathan

Time 15m

Yield About 5 cups

Number Of Ingredients 12

Ingredients

1 cup blanched or roasted unsalted almonds
1 cup raisins
1 cup dried apricots
1 cup dried figs
1/2 cup walnut halves
1 tart apple, peeled, cored and chopped into 1-inch pieces
1 cup peeled roasted chestnuts (available vacuum-packed or canned)
1/2 cup pine nuts, toasted if desired
1 teaspoon ground cinnamon
1 teaspoon ground ginger
3 tablespoons red wine vinegar
4 to 6 tablespoons sweet wine, kosher for Passover

Steps:

Place the almonds, raisins, apricots, figs, walnuts, apple, and chestnuts in the bowl of a food processor and pulse until you reach the consistency of your choice.
Add the pine nuts and stir in the cinnamon, ginger and wine vinegar. Pulse once more, adding enough sweet wine to bind the ingredients.
Store, covered, in the refrigerator for up to 2 weeks.

Nutrition Facts : @context http, Calories 309, UnsaturatedFat 11 grams, Carbohydrate 45 grams, Fat 13 grams, Fiber 6 grams, Protein 6 grams, SaturatedFat 1 gram, Sodium 74 milligrams, Sugar 27 grams, TransFat 0 grams