For Passover this year, try this sweet, thick charoset featuring apples and pears as well as dried fruits. It doesn’t last long, so plan to double or triple batch it!
The Story:
I’ve never liked the charoset I’ve had. It always seemed mealy (I suspect red delicious apples to be the culprit) and watery. When I set out to make my own, I decided to use my two favorite types of apples and pears- Fuji and Bosc- as well as some dried versions of my favorite tree fruits- apricots and prunes. This never lasts long in our house. We have to make several batches of it over the course of our Passover week.
Gather your tools. You’ll need:
1. vegetable peeler 2. sharp knife 3. measuring spoons 4. measuring cups 5. food processor 6. spoon
Gather your ingredients. You’ll need:
1. Fuji apples 2. Bosc pears 3. dried apricots 4. prunes 5. ground cinnamon 6. honey 7. red wine or concord grape juice 8. walnuts
Charoset
Ingredients:
2 Fuji apples
2 Bosc pears
12 prunes (or dried figs or Medjool dates)
12 dried apricots
3/4 teaspoon cinnamon
1/2 cup honey (or agave nectar to make it vegan)
3/4 cup red wine (or red grape juice)
1/2 cup chopped walnuts
Directions:
Peel and cube the apples and pears. Chop up prunes and apricots. Put all ingredients into food processor and process until combined, stirring occasionally.
Blood Orange and Caramel Meringue Cookies–>
If you like this, you may also like:
Baked Sage and Sweet Potato Latkes
Apple, Pear, and Cranberry Relish
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