Pear and Chestnut Charosis

Name: Pear and Chestnut Charosis
Ingredients: 2 ripe pears (peeled, cored and chopped); 1 cup crumbled roasted chestnuts (5.2 oz. package); 1/2 cup chopped cashews; 1/2 cup raisins; 1/2 cup dried carnberries or cherries; 2 teaspoon grated fresh orange peel; 1/2 teaspoon ground cinnamon; 1/4 cup honey; 1/4 cup orange juice; 2 tablespoon sweet white Passover wine

Ronnie Fein • Apr 12, 2011 (Updated: Jul 16, 2019)Comment Jump to Recipe

Pear and chestnut charosis1 — **Pear and Chestnut Chaorset**

A unique charoset recipe that will make everyone question, what is that recipe and why do we save it only for Passover.

Pear and Chestnut Charosis

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Servings

Ingredients

2 ripe pears peeled, cored and chopped
1 cup crumbled roasted chestnuts 5.2 oz. package
1/2 cup chopped cashews
1/2 cup raisins
1/2 cup dried carnberries or cherries
2 teaspoon grated fresh orange peel
1/2 teaspoon ground cinnamon
1/4 cup honey
1/4 cup orange juice
2 tablespoon sweet white Passover wine

Instructions

Combine the pears, chestnuts, cashews, raisins, cranberries, orange peel, cinnamon, honey, orange juice and wine in a bowl, mix and let rest for at least 2 hours before serving. May be made 1-2 days ahead.

Category: Recipes

About Ronnie Fein

Ronnie Fein gave up a fast-track, high-pay job as an associate at a major Wall
Street law firm to become a freelance food and lifestyle writer. She never looked
back, no regrets. Over the years she has written for the food sections of daily
newspapers including Newsday, The Connecticut Post, Stamford Advocate and
Greenwich Time, and for numerous publications including the New Jewish Voice,
Connecticut Bride, Connecticut Magazine, Jewish Woman Magazine, Westport
and Greenwich Magazines, Consumer’s Digest, New Canaan Advertiser and
others. She writes for on-line sites including The Jewish Week and JoyofKosher.
She has her own food blog, called Kitchen Vignettes, at www.ronniefein.com and
has been a guest blogger at Kveller.com, Koshereye.com,
ThisAmericanBite.com, KosherLikeMe.com, BeyondBubbe.com and
Culinate.com.
Ronnie is the author of four cookbooks: The Complete Idiot’s Guide to Cooking
Basics, The Complete Idiot’s Guide to American Cooking, Hip Kosher, and The
Modern Kosher Kitchen. She was also a contributing editor to The New Cook’s
Catalogue, the 25th anniversary edition of the James Beard original.
Ronnie gives cooking demonstrations for large groups and operates the Ronnie
Fein School of Creative Cooking in Stamford, Connecticut, where she lives with
her husband. She has two married daughters and five grandchildren.