RFCJ RECIPE ARCHIVE
Posted by : Ruth Heiges Haroset, Georgian (Tblisi) - pareve
(about 2 cups) 1/4 cup whole cloves 1/4 cup boiling water 1/4 cup almonds 1/4 cup hazelnuts 1/4 cup walnuts 6 medium (2 pounds) apples, cored and finely chopped 6 medium (2 pound) pears, cored and finely chopped about 1/3 cup honey 1. Pour boiling water over cloves and let stand fro 15 mintues. Strain, reserving liquid. 2. In a food processor or nut grinder, grind nuts until smooth. 3. Combine fruit, nuts, clove water, and honey to taste. From an article by Gil Marks in the archives of the Jewish Communications Network,
