Haroset, Venetian - pareve

Posted by : Ruth Heiges

1-1/2 cups chestnut paste
10 oz. dates, chopped
12 oz. figs, chopped
2 Tablespoon poppy seeds
1/2 cup chopped walnuts
1/2 cup chopped almonds
1/2 cup pine nuts
1/2 cup golden raisins
1/2 cup chopped dried apricots
1/2 cup brandy
honey, to bind

Combine all ingredients, using just enough honey and brandy to make
everything bind together.

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

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