Monday, April 18, 2011
Bon Appetit's Awesome Haroseth
From Bon Appetit Magazine, April 2011 and it's the best I've ever had. I might even use it for Purim Hamentashen filling.
Prep time: 30 minutes
Makes 3 cups
1 1/2 cups unsalted natural pistachios
1/2 cup chopped pitted dates
1/2 cup chopped dried cherries or dried cranberries
1/2 cup chopped dried apricots
1/4 cup sweet Passover wine
1/4 cup pure pomegranate juice
1 tablespoon honey
1 1/2 teaspoons fresh lemon juice
1 teaspoon finely grated orange peel
1 teaspoon ground cinnamon
1/4 teaspoon freshly grated nutmeg
1. Stir pistachios in heavy medium skillet over medium heat until lightly toasted and fragrant (4 to 5 minutes). Set aside to cool.
2. Combine dates, cherries, apricots, wine, and juice in medium bowl. Let stand 15 minutes, stirring occasionally. Mix in honey, lemon juice, orange peel, and spices.
3. Coarsely chop pistachios in a food processor. Add the fruit and spice mix & pulse a few times to combine. It should be coarse.
Can be made 1 day ahead. Cover and chill.