Provençal Haroseth for Passover

By Joan Nathan

Published March 20, 2018

  • Melina Hammer for The New York Times
Media 1 of 1
Total Time
15 minutes
Rating
4(187)
Comments
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This is a 13th-century haroseth recipe from Provence, using the Mediterranean fruits and nuts that are still available in the region. Back then, Jewish families would have saved chestnuts from the fall harvest and roasted or boiled them for this springtime Passover recipe — and then laboriously peeled them by hand — but now you can buy cooked, pre-peeled chestnuts any time.

Featured in: A Seder Feast in Provence, With Roots in Ancient Rome

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Ingredients

Yield:About 5 cups

  • 1 cup blanched or roasted unsalted almonds

  • 1 cup raisins

  • 1 cup dried apricots

  • 1 cup dried figs

  • ½ cup walnut halves

  • 1 tart apple, peeled, cored and chopped into 1-inch pieces

  • 1 cup peeled roasted chestnuts (available vacuum-packed or canned) 

  • ½ cup pine nuts, toasted if desired

  • 1 teaspoon ground cinnamon

  • 1 teaspoon ground ginger

  • 3 tablespoons red wine vinegar

  • 4 to 6 tablespoons sweet wine, kosher for Passover

Ingredient Substitution Guide
Nutritional analysis per serving

45 grams carbs; 339 calories; 7 grams monosaturated fat; 7 grams polyunsaturated fat; 1 gram saturated fat; 16 grams fat; 6 grams fiber; 40 milligrams sodium; 7 grams protein; 28 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.

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Preparation

  1. Step 1

    Place the almonds, raisins, apricots, figs, walnuts, apple, and chestnuts in the bowl of a food processor and pulse until you reach the consistency of your choice.

  2. Step 2

    Add the pine nuts and stir in the cinnamon, ginger and wine vinegar. Pulse once more, adding enough sweet wine to bind the ingredients.

  3. Step 3

    Store, covered, in the refrigerator for up to 2 weeks.

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Ratings

4 out of 5
187 user ratings
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Comments

AHW

I have been making something much like this for years. The recipe was in a Sams Club magazine. I always make a doubke as it is a freat breakfast or snack on matzah. Add some almond butter, a meal is made.

Maggie

I subbed out the red wine vinegar and the sweet wine for lemon juice and (100%) grape juice. It's very delish. In other words, grape juice is a fine substitute.

Christoph

Any suggestions for chestnut substitute?

Hannah

Loved this! I didn’t have figs, and a trip to the store was not in the cards, so I subbed dates and it worked just as well as the figs. Also makes a ton - as others have suggested, cut in half if you don’t expect a crowd.

Rosemary

I just made this in preparation for our dinner on Sunday -- it's Easter. but my BIL is Jewish and it's Passover week after all! It was really simple to make once I had all the ingredients, but as another person commented it really makes A LOT so I halved the recipe and am glad I did. I also took other advice from the comments and grated fresh ginger and used pomegranate juice instead of sweet wine. Now I'll let it sit in the frig until Sunday so the flavors can combine.

Dee

Outstanding. Not overly sweet. Left out raisins, used a tablespoon of fresh ginger instead of ground and added another 3 tablespoons to the recipe amount of wine. Most sophisticated charoset I've had.

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