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Haroset is integral to the Passover Seder and just plain delicious. This classic Persian version is packed with fresh and dried fruit and four kinds of chopped nuts. Recipe provided by Raquel Segal of the Dix Hills (NY) Hadassah branch.
1 tablespoon Tonnelli Apple Cider Vinegar
1 unpeeled apple, cored and finely chopped
1 cup finely chopped hazelnuts
1 cup finely chopped pistachio nuts
1 cup finely chopped walnuts
1 cup finely chopped almonds
2 teaspoons Gefen Ground Cinnamon
1 cup finely chopped pitted dates
2 teaspoons grated gingerroot
1 unpeeled pear, cored and finely chopped
1 cup chopped raisins
sweet wine such as Jeunesse Cabernet Sauvignon
Combine pear, apple, walnuts, almonds, hazelnuts, pistachio nuts, dates, and raisins in a large bowl, and blend well, being careful not to chop the mixture into a paste. Add cinnamon, gingerroot, cider vinegar, and enough wine to bind.
Place on a platter and shape into a pyramid. Cover and refrigerate.
Makes 5 cups
Originally published in The Hadassah Jewish Holiday Cookbook. HADASSAH MAGAZINE, a digital and print publication, reaches upwards of 400,000 people, making it the largest print circulation of any American Jewish publication. We seek to engage and inspire Jewish readers with our award-winning coverage that focuses on women, health, Israel and culture, including recipes and trends in cooking, book reviews and Jewish travel.
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