CHAROSET
Charoset with apples, walnuts and spices has a special meaning for the Passover holiday. It represents mortar used for brickmaking when the Israelites were in Egypt. The sweetness represents freedom. -Gloria Mezikofsky, Wakefield, Massachusetts
Provided by Taste of Home
Time 15m
Yield 6 servings.
Number Of Ingredients 6
Steps:
- In a large bowl, toss apples and walnuts with wine. Mix sugar and cinnamon; sprinkle over apple mixture and toss to combine., Refrigerate, covered, 1 hour before serving. If desired, serve with matzo crackers.
Nutrition Facts : Calories 116 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 0 sodium, Carbohydrate 14g carbohydrate (11g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges
FIG AND WALNUT SPREAD (CHAROSET RECIPE) RECIPE - (4.6/5)
Provided by lisaS
Number Of Ingredients 5
Steps:
- Place all ingredients in food processor or Blender Refrigerate until ready to use Enjoy!
FIGS IN PORT
These figs in Port wine, made with fresh figs, tawny port, sugar, and black peppercorns, is a simple, elegant summer dessert.
Provided by Yigit Pura
Categories Dessert
Time 15m
Number Of Ingredients 4
Steps:
- Remove the stems from the figs and cut them in half lengthwise.
- Place a 10-inch stainless-steel or enamel-coated saucepan over medium-high heat until hot but not smoking. Sprinkle the sugar evenly over the surface. It will melt right away and begin to caramelize and smoke. Immediately place the figs, cut side down, onto the caramelizing sugar. Reduce the heat to low and let the figs cook for 2 to 3 minutes. Do not stir or toss or turn the figs. The figs will naturally release their own juices which will dissolve the sugar.
- Carefully add the port to the saucepan. Keep the pan over low heat until the caramel melts completely and begins to coat the figs. Add the peppercorns, first enclosing them in a tea ball or cheesecloth, if desired. Use heat-resistant tongs to flip the figs over and cook for 2 to 3 minutes more. Transfer the figs to a platter, cut side up, and cover to keep warm.
- Return the pan to medium heat for 3 to 5 minutes, using a heat-resistant rubber spatula to stir and occasionally scrape the bottom to pull up all the caramel and peppercorn goodness that may be stuck there. Remove and discard the peppercorn via the tea ball or cheesecloth or a slotted spoon. The port sauce should be deep purple, thick, and velvety. Remove the pan from the heat.
- Drizzle the warm figs with the port sauce and serve immediately.
Nutrition Facts : ServingSize 1 fig half, Calories 29 kcal, Carbohydrate 5 g, Protein 0.1 g, Fat 0.02 g, SaturatedFat 0.005 g, Sodium 1 mg, Fiber 0.1 g, Sugar 4 g, UnsaturatedFat 0.007 g
FIG AND PORT WINE CHAROSET
In addition to its traditional role on the Seder plate, this charoset is delicious as a condiment for duck or roast beef.
Provided by Adeena Sussman
Yield Makes about 2 cups
Number Of Ingredients 6
Steps:
- In small saucepan, combine port and figs. Set over high heat and bring to boil. Reduce heat and simmer, uncovered, until figs are softened and port is slightly reduced, about 15 minutes.
- Meanwhile, in large heavy-bottomed skillet over moderately high heat, heat oil. Add onions and cook, stirring often, until lightly caramelized, about 20 minutes. Remove from heat and cool slightly.
- In large bowl, combine fig/port mixture, onions, pine nuts, and pepper. Serve at room temperature.
STICKY FIG & PORT CHUTNEY
Get set for Christmas with this sticky make-ahead chutney. Serve as part of a cheeseboard alongside blue cheeses, or package to give as a gift
Provided by Anna Glover
Categories Condiment
Time 40m
Yield Makes 1 x 300g jar
Number Of Ingredients 6
Steps:
- Put all of the ingredients in a pan. Simmer over a medium heat for 25-30 mins until sticky and jammy, adding 50ml water if it begins to stick. Leave to cool. Will keep in a sterilised jar for up to four months.
Nutrition Facts : Calories 31 calories, Fat 0.1 grams fat, Carbohydrate 6 grams carbohydrates, Sugar 6 grams sugar, Fiber 1 grams fiber, Protein 0.3 grams protein, Sodium 0.01 milligram of sodium
PEAR HAROSETH WITH PECANS AND FIGS
A recipe for chopped fruits and nuts, with wine and honey.
Provided by Joan Nathan
Categories side dish
Time 1h10m
Yield About 4 cups
Number Of Ingredients 8
Steps:
- In a glass or ceramic bowl, lightly toss the pecans, figs, pears and apple.
- Add the cinnamon, honey, wine, lemon zest and juice. Toss lightly to blend well. Cover and refrigerate for at least 1 hour before serving.
Nutrition Facts : @context http, Calories 256, UnsaturatedFat 11 grams, Carbohydrate 37 grams, Fat 12 grams, Fiber 6 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 4 milligrams, Sugar 27 grams
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