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Haroset from Italy

An Italian recipe for the mortar of the seder plate.

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Haroset from Italy

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.

From The Book of Jewish Food, published by Alfred A. Knopf, Inc. Reprinted with permission.
Pareve
Categories:Appetizer, italian, spring, Vegan, Vegetarian, Pesach

Ingredients


3 apples, sweet or tart
2 pears
2 cups sweet wine
1/3 cup (50 g) pine nuts
2/3 cup (100 g) ground almonds
1/2 lb (250 g) dates, pitted and chopped
3/4 cup (100 g) yellow raisins or sultanas
4 oz (100 g) prunes, pitted and chopped
1/2 cup (100 g) sugar or honey, or to taste
1 teaspoon cinnamon
1/2 teaspoon ground ginger

Directions


Prep


Peel 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

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.

 
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