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1 small sweet or tart apple, peeled, cored and finely chopped
Combine the ingredients down to the nuts in a medium-size saucepan. Bring to a boil, reduce the heat, cover, and simmer, stirring occasionally, until the fruits are very soft and the liquid is reduced, about 1 hour.
Cool mixture to room temperature. The mixture can be prepared a day or two ahead to this point and refrigerated.
To serve, bring the mixture to room temperature and add pine nuts and almonds.
Poster's Notes:
Posted by Judy Bart Kancigor
Nutritional Info Per Serving: N/A
1 small pear, peeled, cored and finely chopped
1/2 cup sweetened dried cranberries
1/4 cup pitted dates, chopped
1/4 cup golden raisins
1/2 cup sweet red wine
2 tbsp. honey
1 tbsp. fresh lemon juice
1/4 tsp. ground cinnamon
1/4 tsp. ground ginger
1/4 cup pine nuts, toasted and ground
1/4 cup slivered almonds, toasted and ground
This is the topping for Goat Cheese and Pine Nut Mini Cheesecakes (click here for recipe). It makes quite a bit, but any leftover you can use as the charoset for your Seder.