RFCJ RECIPE ARCHIVE
Posted by : Ruth Heiges Haroset, Turkey - pareve
2 sweet apples weighing 1/2 lb (250 g), peeled and cut in small pieces 1/2 lb (250 g) dates, pitted 1 cup (150 g) raisins Juice and grated zest of 1 orange 1 cup (250 ml) sweet red Passover wine 2 - 4 Tablespoons sugar or to taste (optional) 2 oz. (60 g) walnuts, coarsely chopped Put all the ingredients except the sugar and walnuts together in a saucepan and cook on very low heat until the mixture is soft and mushy and the liquid is reduced, stirring occasionally. Add sugar to taste. The amount will depend on the sweetness of the other ingredients. Blend to a paste in the food processor. Pour into a bowl and sprinkle with walnuts. Source: "The Book of Jewish Food," by Claudia Roden
