This is the best haroseth recipe I’ve made (or eaten)- and I’m not biased! Sometimes haroseth can be too nutty with not enough fruit flavor. This particular recipe strikes the perfect balance.
Every spring, when I find myself in the kitchen making a new batch of haroseth for the upcoming seder, I cannot figure out why I only 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.
This vibrant, flavorful dish’s culinary life should not get jammed between two pieces of dry matzoh once a year.
You can also enjoy it on its own or as a sweet crunchy topping for your breakfast oatmeal, or yogurt.
- 1cup pecans, toasted and finely chopped
- 1 cup dried figs, finely chopped
- 2 cups finely diced just ripe unpeeled pears
- ½ 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
- 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.
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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