APRICOT, DATE & PISTACHIO HAROSETH

By BobD

Ingredients

• YIELD 3 CUPS
• Haroseth is a thick condiment of fruit, nuts, and wine that symbolizes the mortar the Israelites used in Egypt.
• 2/3 cup whole almonds with skin, toasted (see Tips) and cooled
• 2/3 cup unsalted shelled pistachios (or additional almonds)
• 1 cup dried apricots (preferably California/Pacific), coarsely chopped (5 oz)
• 2/3 cup pitted dried dates, coarsely chopped
• 1/2 cup cream Sherry
• 1 (3- by 1/2-inch) strip orange zest, finely chopped (1 tsp)
• 1/4 teaspoon cinnamon
• 1/4 teaspoon ground cardamom
• 1/4 teaspoon cayenne
• he sweet-tart complexity of California/Pacific apricots preferred over the bland sweetness of Turkish ones)-Great with Manchego cheese as well.

Details

Servings 3
Adapted from gourmet.com

Preparation

Step 1

Pulse nuts in a food processor until coarsely chopped.

Add dried fruit and pulse until chopped.

Add Sherry, zest, and spices and pulse until incorporated.

COOKS NOTES:

If dried fruit isn't soft, soak in boiling-hot water 10 minutes. Drain and pat dry before proceeding.

Haroseth can be made 2 days ahead and kept in an airtight container at room temperature.