Haroseth is a chopped nut and fruit mixture served during the Passover Seder. It’s usually eaten between two pieces of matzoh, to represent the mortar used by Jews in building palaces and pyramids of Egypt during their slavery.
I simply cannot figure out why I eat this amazingly flavorful fruit dish only two days out of the entire year. It should NOT only be designated for this holiday. Like many other dishes I’ve tackled, once in the kitchen and confronted with the ingredients and the directions, I couldn’t believe how easy it is to make. Seriously, all that’s required is slicing and dicing and mixing of fruits and nuts and you’re done.
Haroseth ingredient palette
I love this Haroseth recipe featured in the New York Time a few years ago.
While methodically chopping and squeezing and dicing (oh, and I was sampling all along the way), I began concocting other variations and uses for Haroseth–from a relish for meat, to ice cream and cereal toppings, to sides for waffles and pancake breakfasts. There is no way I was going to let this vibrant, flavorful fruit dish’s culinary life get stuck between two pieces of dry matzoh.
When finished, I was completely satisfied and felt accomplished This will only be my second Seder where I haven’t dashed to the nearest market to pick up a box of macaroons or candy fruit slices to bring to the host house.
No way. This Passover, most of items I contribute will be homemade.
And we all know that homemade= made with love.
Enjoy!
Haroseth with Pear, Pecans and Figs
(recipe taken from the NY Times – previously adapted from Michael Selig)
Yield: about 4 cups
Ingredients:
- 1cup pecans, toasted and finely chopped
- 1cup dried figs, finely chopped
- 2 cups finely diced just ripe unpeeled pears
- 1/2 cup peeled, finely diced, crisp and slightly tart apple
- 1 teaspoon ground cinnamon
- 3 tablespoons honey
- 3 tablespoons kosher grape juice
- Zest and juice of half a lemon
Instructions:
- 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.
Notes: We used grape juice in place of Passover sweet wine. You can go crazy with the fruits for this dish. Feel free to add dates, apricots, etc….It’s important to keep the dish refrigerated for AT LEAST one hour as it will allow time for the different juices and flavorings to soak together.
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