 On the Passover seder plate, haroset symbolizes the mortar used by slaves in Egypt. In Italy there are various regional versions of haroset. The haroset of Padua has prunes, raisins, dates, walnuts, apples, and chestnuts. In Milan they make it with apples, pears, dates, almonds, bananas, and orange juice. The following is a general version. |
DirectionsPeel and core the apples and pears and cut them in small pieces. Put all the ingredients into a pan together and cook, stirring occasionally, for about one hour, until the fruits are very soft, adding a little water if it becomes too dry. Other possible additions: chopped lemon or candied orange peel, walnuts, pistachios, dried figs, orange or lemon juice, ginger, nutmeg, and cloves. 
Claudia Roden is one of England's leading food writers. Her works include the James Beard Award winning The Book of Jewish Food and A Book of Middle Eastern Food. Did you like this article? MyJewishLearning is a not-for-profit organization.  
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