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Charoset, Italian II (P, KLP)
Source: The Jerusalem Post, March, 21 2002, "THE WORLD OF HAROSET," By Elizabeth Levy
Yield: About 6 cups

3 apples
2 pears
2 cups rosé wine
1/3 cup pine nuts
2/3 cup ground almonds
1/4 Kg (about 8 oz.) dates, pitted and chopped
3/4 cup yellow raisins
1/2 cup prunes, pitted and chopped
1/2 cup honey
1 tsp. cinnamon
1/2 tsp. ground ginger
1/2 cup orange juice

Peel and core the apples and pears and cut into small pieces.

Put all ingredients, except orange juice, together in a pan. Cook on medium low heat, stirring occasionally for about 1 hour. The Charoset is ready when the fruits are very soft. Orange juice may be added if the mixture becomes too dry or stiff.

Posted by Ruth Baks

Nutritional Info Per Serving: N/A