Provencal Haroseth Recipes

HAROSET

Steps:

• There are countless variations of this sweet Passover relish. We like a mixture of chopped apples, pistachios and dates. Pulse in a food processor with a splash of kosher wine, then add honey, sugar, cinnamon and salt to taste. Stir in lemon zest and juice.

JOAN NATHAN'S HAROSETH

Steps:

• Grind the raisins and 1 1/2 cups of the almonds together in a meat grinder (see tip). Set aside in a bowl.
• Grate the apple into the raisins and almonds and add the cinnamon. Mix well to combine.
• Using your hands, press the mixture into 1-inch balls. Using the remaining almonds, press 1 into each haroseth. There will be lots of haroseth left over; serve in bowls at the table during Passover.

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.

HAROSET

Steps:

• Mix apples, nuts, sugar and cinnamon together in a bowl. Add wine and mix in to thoroughly blend. Keep in refrigerator until ready to put out on the table for Passover Seder.

PROVENCAL HAROSETH

Steps:

• In a saucepan, bring the wine, sugar and orange rind and juice to a boil over medium heat. Simmer for 10 minutes, uncovered.
• Add figs, cover and simmer until softened, about 30 minutes. Remove from the heat; cool to room temperature.
• In a food processor, place the figs, cooking liquid and cardamom. Blend until well ground.

HAROSET FOR PASSOVER

Steps:

• Place the apples and walnuts into a large bowl. Mix together the cinnamon and sugar; sprinkle over the apples. Stir in the honey and sweet wine. Serve immediately, or refrigerate until serving.

APPLE AND WALNUT HAROSETH

Steps:

• Heat oven to 325 degrees. Spread walnuts on a rimmed baking sheet and toast in the oven, stirring once or twice, until fragrant and golden-brown at the edges, about 10 minutes. Transfer baking sheet to a wire rack to cool.
• Finely chop the nuts and place in a large bowl. Add remaining ingredients and toss to coat. Let sit for at least 30 minutes before serving. Taste and add more honey and cinnamon, if you'd like.

PROVENçAL HAROSETH 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.