Persian Haroset
Servings
8 Servings
Ingredients
- 1/2 cup pecans
- 2 to 3 tablespoons sugar
- 1 apple peeled, halved and cored
- 2 to 3 tablespoons sweet red wine
- 3/4 teaspoon cinnamon
- 1/2 teaspoon ginger
- 1/4 teaspoon nutmeg
- 1/4 teaspoon cardamom optional
- 1/2 cup almonds coarsely chopped
- 12 pitted dates coarsely chopped
- 1 pear
- 1 banana
- pine nuts for garnish
Instructions
- Grind pecans with 2 tablespoons sugar in a food processor until fine. Grate apple on large holes of a garter into a bowl and add 2 tablespoons wine. Stir in ground nuts, spices, almonds and dates. Peel and finely dice pear and banana add to bowl. Taste and add more sugar or if, if desired.
- To serve, spread on a plate dish and decorate with pine nuts.
This is pretty much the combination of spices and such that I use, although I’ve tended to use walnuts or almonds rather than pecans, and I never thought to use banana and pear. Interesting. But the rest is very similar. I think I tend to take a kitchen-sink approach – if I don’t have one kind of nut (like pecans) then I use the almond or walnut, whatever I have. Plus, for some oddball reason, I tend to think of almonds and walnuts as being “biblical” because I’ve never seen pecan used in the writings!! But they are all good and being a Southerner, pecans are pretty much my go-to nut for other sweets etc.
Persian haroset is my go-to. Mine’s a little different — we can’t eat bananas or pecans, but this sounds delicious.