Joans Seven Fruit Haroset Recipes

PEAR HAROSETH WITH PECANS AND FIGS

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.

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.

JOAN NATHAN'S SEVEN FRUIT HAROSET

Steps:

• Combine coconut, walnuts, raisins, apples, prunes, pears, sugar, and cinnamon in a medium saucepan.
• Add water to cover, about 6 cups.
• Bring to a boil and reduce heat to simmer.
• Cook, stirring occasionally, over medium-low heat until thick, about 1 1/2 hours.
• Add small amounts of water as necessary to prevent sticking.
• Add jam, remove from heat, and add wine.
• Stir to combine.
• May be made ahead of time.
• Store in an airtight container in the refrigerator for up to 3 days.

JOAN'S AMERICAN HAROSET

Steps:

• Combine apples, pecans, wine, sugar, and cinnamon in the bowl of a food processor fitted with the blade attachment. Pulse until coarsely chopped. Taste and adjust for seasoning.

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:

• Child: Peel the apples and cut them in quarters, removing the core. Using your chopping bowl and chopper, chop together all the ingredients. The apples and almonds should be about the size of the chunks in chunky peanut butter. Add red wine to taste.

7 FRUIT CHAROSET FROM SURINAM

Steps:

• Place all ingredients, except jam and wine, into a heavy pot.
• Add water to cover contents by about 2 inches and simmer over low heat, stirring occasionally with wooden spoon.
• Add water, as needed, so that mixture does not stick to pot.
• Cook for at least 60 minutes or until ingredients have come together.
• Stir in cherry jam.
• Let stand until cool.
• Add sweet wine to be absorbed by the mixture.
• Refrigerate until serving.

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.