Haroset, Piedmontese - pareve

Posted by : Ruth Heiges

1/2 lb (250 g) cooked chestnuts
2/3 cup (125 g) blanched almonds
2 hard-boiled egg yolks
Grated zest of 1 orange
Juice of 1 orange
About 3/4 cup (175 ml) sweet red kosher wine
1/3 cup (75 g) sugar or more to taste

Boil the chestnuts for a minute or two, and drain. Grind the almonds fine in the
food processor, then add the rest of the ingredients, including the chestnuts,
and blend to a paste.

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

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