PROVENçAL HAROSETH FOR PASSOVER
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
Categories condiments
Time 15m
Yield About 5 cups
Number Of Ingredients 12
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
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Abdul Motalab
[email protected]This Provencal Haroseth is a must-try for anyone who loves haroseth or is looking for a new and unique way to celebrate Passover.
Ghulam Hussain chandio
[email protected]I made this recipe for my Passover Seder and it was a huge hit! Everyone loved it. It was the perfect balance of sweet and tart.
Sakhile Shabalala
[email protected]I'm allergic to nuts, so I had to omit the walnuts from this recipe. It was still very good, but I think it would have been even better with them.
Nonhlanhla Malinga
[email protected]This was my first time making haroseth, and I'm so glad I tried this recipe. It was easy to make and turned out delicious. I'll definitely be making it again.
azhar ahmed
[email protected]I found this recipe to be a bit bland. I think it could have used more spices.
2colour Fundz
[email protected]This haroseth was a bit too sweet for my taste. I think I would have preferred it with less honey.
John Michael
[email protected]I'm always looking for new ways to make haroseth. This Provencal version was a great find. It was light and refreshing, and the flavors were perfectly balanced. I'll definitely be making this again.
Binta Kassama
[email protected]This recipe was easy to follow and the results were delicious. I made it for my Seder dinner and everyone loved it. The Provencal flavors were a nice change from the traditional haroseth.
Claudia abebrese
[email protected]I've made haroseth many times before, but this Provencal version was by far the best. The addition of the herbs and spices really took it to the next level. It was the perfect accompaniment to the matzah.
Rakib Rone
[email protected]I'm not Jewish, but I love trying new foods from different cultures. This Provencal Haroseth was no exception. It was so flavorful and unique. I especially loved the addition of the lavender. It gave the dish a really interesting and unexpected flavo
Thato Godfrey
[email protected]This Provencal Haroseth was a delightful surprise! The combination of flavors and textures was heavenly. The sweetness of the apples and honey was perfectly balanced by the tanginess of the lemon and the crunch of the walnuts. It was a hit with my fa