Haroset, Aunt Vicki's Greek - pareve

Posted by : Karen Selwyn

The following is a family recipe from Faith Wolf. The Aunt Vicki
immortalized in this recipe is her aunt -- not mine.

Karen Selwyn

*   *   *   *   *   *

Aunt Vickiís Greek Haroset
 
1/4 cup golden raisins 
1/2 pound dried apricots 
1/4 cup toasted pine nuts 
1/2 pound moist dried figs 
1/2 pound dates 
2 tablespoons fresh lemon juice 
dash ground cinnamon 

Soak raisins and apricots together in water to cover overnight or cook
them in water to cover until the apricots are tender but not mushy.
Drain fruit, reserving liquid. 

Toast pine nuts on a cookie sheet in a 250-degree oven for 10 minutes.
Cool. Grind pine nuts in food processor until fine but not pureed. 

Add remaining ingredients, including raisins and apricots, in small
batches, processing after each addition, until desired consistency is
reached. If too stiff, add apricot cooking water or plain water. 

Source: "Mediterranean Meal: 
         Passover foods are rooted in Judaic history" 
         Gerri Kobren
         BALTIMORE SUN/SUN SPOT

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