Haroset, Italy - pareve

Posted by : Ruth Heiges

In Italy there are various regional versions of haroset. The haroset of Padua
has prunes, raisins, dates, walnuts, apples, and chestnuts. In Milan, they make
it with apples, pears, dates, almonds, bananas, and orange juice. The following
is a general version.

3 apples, sweet or tart
2 pears
2 cups sweet wine
1/3 cup (50 g) pine nuts
2/3 cup (50 g) ground almonds
1/2 lb (250 g) dates, pitted and chopped
1/4 cup (100 g) yellow raisins or sultanas
4 oz. (100 g) prunes, pitted and chopped
1/2 cup (100 g) sugar or * cup (125 ml) honey or to taste
1 teaspoon cinnamon
1/2 teaspoon ground ginger

Peel and core the apples and pears and cut them in small pieces. Put all the
ingredients into a pan together and cook, stirring occasionally, for about 1
hour, until the fruits are very soft, adding a little water if it becomes too
dry.

Variations:
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Other possible additions: chopped lemon or candied orange peel, walnuts,
pistachios, dried figs, orange or lemon juice, ginger, nutmeg, and cloves.

Source: "The Book of Jewish Food," by Claudia Roden

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