Haroset, Seven-Fruit from Surinam - pareve

Posted by : Ruth Heiges

8 oz. unsweetened coconut
8 oz. chopped walnuts or grated almonds
1/4 cup sugar
1 Tablespoon cinnamon
8 oz. raisins
8 oz. dried apples
8 oz. dried prunes
8 oz. dried apricots
8 oz. dried pears
4 oz. cherry jam
sweet red wine

Combine everything except the jam and wine in a pot. Cover with water
and simmer over low heat. Periodically, add small amounts of water to
prevent sticking. Cook at least 90 minutes. When it is cohe sive, stir 
in the jam and let stand until cool. Add enough sweet wine to be absorbed 
by the haroset and chill.

Makes 5 cups.

Source: "The Jewish Holiday Kitchen," by Joan Nathan, Schocken Books, New York, 1988

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