Pear Haroseth With Pecans and Figs
Updated April 4, 2018
Shannon Jensen for The New York Times
- Total Time
- 10 minutes, plus 1 hour’s refrigeration
- Rating
- Comments
- Read comments
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Ingredients
1 cup pecans, toasted and finely chopped
1 cup dried figs, finely chopped
2 cups finely diced just-ripe unpeeled pears
½ cup peeled, finely diced, crisp and slightly tart apple
1 teaspoon ground cinnamon
3 tablespoons honey
3 tablespoons Passover sweet wine
Zest and juice of half a lemon
Nutritional analysis per serving
38 grams carbs; 260 calories; 7 grams monosaturated fat; 4 grams polyunsaturated fat; 1 gram saturated fat; 12 grams fat; 6 grams fiber; 4 milligrams sodium; 3 grams protein; 27 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
- Step 1
In a glass or ceramic bowl, lightly toss the pecans, figs, pears and apple.
- Step 2
Add the cinnamon, honey, wine, lemon zest and juice. Toss lightly to blend well. Cover and refrigerate for at least 1 hour before serving.
Private Notes
Comments
Too sweet. Next time will use only 1 tablespoon honey.
Made as written. Used white sangria as the sweet wine and was delish.
Used 2 tbsp honey and it was great. Note that finely chopping dried figs is easier said than done, since they’re so sticky!!
This is a keeper! Left out the wine; it was sweet enough without. Added more lemon juice. Next time will cut back on the honey.
I cooked the fruit and spices down in a Dutch oven before add the pecans and it was delicious
I make mine with dates, figs, almonds, and sweet wine. Simple and you control the sweetness with the fruit.