RFCJ RECIPE ARCHIVE
Posted by : Ruth Heiges Haroset, Provencal - pareve
(about 8 cups) This is from Sefer Ha'Menuha, a work of the 13th century Provencal scholar, Rabbi Manoach. 1 pound chestnuts 1 cup blanched almonds 2 medium tart apples, cored and chopped 1 cup pitted dates 1 cup dried figs 1 cup raisins 1 to 3 tablespoons grated fresh ginger wine vinegar 1. Cut an X in the shell of chestnuts. Placein boiling water and cook for 15 minutes. Drain. When able to handle, peel off sheels. 2. Finely chopped chestnuts and almonds. Add fruits and finely chop. Stir in enough wine vinegar to make a thick paste. Add ginger. From an article by Gil Marks in the archives of the Jewish Communications Network,
