Haroseth With Chestnuts, Pine Nuts, Pears and Dried Fruits

By Joan Nathan

Published April 4, 2017

  • Andrew Scrivani for The New York Times
Media 1 of 1
Total Time
45 minutes
Rating
5(38)
Comments
Read comments

Haroseth was served for Passover at Seders in Roman times, if not earlier, and versions exist all over the world, adapted for the fruits and nuts available. This recipe from Italy contains no spices, relying instead on a vibrant mix of fresh and dried fruit for flavor — so use the ripest and sweetest you can find.

Featured in: The Legend of King Solomon and the Passover Feast

  • or to save this recipe.

  • Subscriber benefit: Give recipes to anyone

    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.

    Subscribe

  • Share this recipe

  • Print this recipe

    or to print this recipe.

Advertisement

Ingredients

Yield:About 4 cups

  • 1 apple, cored and roughly chopped

  • 2 pears, cored and roughly chopped

  • 1 banana, peeled and roughly chopped

  • 2 tablespoons black or golden raisins

  • 3 prunes

  • 8 dates, pitted

  • 3 dried figs

  • ¼ cup almonds

  • ¼ cup pine nuts

  • ½ cup kosher for Passover wine or grape juice, or as needed

  • ¼ cup orange juice, preferably fresh

  • Juice and grated rind of ½ lemon

  • ¼ teaspoon kosher salt

  • 3 tablespoons granulated sugar

  • 1 cup cooked and shelled chestnuts

Ingredient Substitution Guide
Nutritional analysis per serving

55 grams carbs; 263 calories; 2 grams monosaturated fat; 2 grams polyunsaturated fat; 6 grams fat; 5 grams fiber; 63 milligrams sodium; 3 grams protein; 36 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Powered by

Preparation

  1. Step 1

    In a medium pot, combine all ingredients except for the chestnuts and stir to combine. Bring to a boil, then reduce heat and simmer, uncovered, stirring occasionally, until fruit starts to break down, about 30 minutes. Stir in chestnuts.

  2. Step 2

    Transfer to a food processor and pulse in short bursts until chunky, or until desired texture is reached.

Private Notes

Leave a Private Comment on this recipe and see it here.

Ratings

5 out of 5
38 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Comments

Susan B

What is a good replacement for chestnuts?

Su

The kinds you like best?

Rebecca

I would try roasted acorn squash—or perhaps a soft treenut like walnuts or cashews, soaked in the orange juice/wine for a few hours in advance.

David

The picture looks nothing like the cooked and pureed mixture described in the recipe. It's hard to believe the picture is representative. Am I missing something?

jonathan c

We rotated sunchokes to replace the chestnuts. Perfect texture and kosher for Passover!

UESlit

I tried this recipe to attempt something more interesting than the standard apple and walnut iteration. I added some chopped pistachios and substituted pomegranate juice for the orange juice. The result is fabulous. The taste is complex and absolutely delicious. I made it three days before Seder and refrigerated it in a airtight glass jar. The flavor has deepened and I’m certain my guests will like as much as I do. It’ll also be great with matza brie for Sunday brunch.

Private comments are only visible to you.

Credits

Adapted from "King Solomon's Table," by Joan Nathan (Knopf, 2017)

Recipe Tags

or to save this recipe.