Haroset with bible land fruit

Haroset with bible land fruit. Recipe. (Glenn Koenig / Los Angeles Times / February 28, 2013)

 

Total time: 30 minutes

Servings: 10 servings of ¼ cup (makes about 2½ cups)

Note: Sweet red wine is traditional in haroset, but you can use any wine you like or substitute grape juice.

1 cup almonds (about 5 ounces)

1 cup walnuts (about 3.5 ounces)

1 cup pitted dates (about 4.5 ounces or 20 Deglet Noor dates), pitted, halved and cut in chunks

1/2 cup dried apricots (3 ounces or 12 apricots), cut in chunks

1/2 cup dried figs (about 4 large whole figs), cut in chunks (about 3 ounces)

1/4 cup dark raisins (about 1 ounce)

About ½ cup plus 2 tablespoons sweet red wine, divided, plus more if needed

1 teaspoon ground cinnamon

1 teaspoon ground ginger

About 1/8 teaspoon ground cloves

Walnuts or slices of dried apricots, figs or dates (optional, for garnish)

Matzos or tender lettuce leaves (for serving)

1. Finely chop the almonds in a food processor, leaving small chunks. Transfer to a medium bowl. Chop the walnuts in the food processor, pulsing to leave small chunks. Add to the bowl of almonds.

2. Combine the dates, apricots, figs and raisins in the food processor. Add one-third cup wine and the cinnamon, ginger and cloves. Process the mixture until it forms a slightly chunky spread, stopping occasionally to scrape it down and adding more wine by tablespoons if necessary to enable the mixture to blend.

3. Transfer the blended fruit to the bowl of chopped nuts and mix well. Add more wine by tablespoons until the mixture has the consistency of a thick spread.

4. Spoon the haroset into a shallow serving bowl. If you like, garnish it with walnuts or slices of dried fruit. Serve with matzos or lettuce leaves.

Each serving: 252 calories; 6 grams protein; 29 grams carbohydrates; 5 grams fiber; 14 grams fat; 1 gram saturated fat; 0 cholesterol; 21 grams sugar; 3 mg sodium.