A traditional condiment, haroseth symbolizes the mortar used by Israelite slaves in Egypt. It's always sweet to represent the taste of freedom. There are hundreds of versions of haroseth, depending on the recipe's origin and the available fruits, nuts and other ingredients. This recipe is a little bit Roman; sometimes I substitute pine nuts for the hazelnuts.
Recipe by Rori Trovato; photo by Luca Trovato
|2 cups kosher red wine||1 cup dried figs|
|2 cups dried apricots||1/2 cup toasted hazelnuts|
Heat the wine in a medium pot over medium heat until just hot; don't let it come to a boil. Remove from the heat and add the apricots and figs. Soak until the fruit is rehydrated, about 20 minutes.
Strain the fruit, reserving the wine. Place the fruit in the bowl of a food processor. Process until almost smooth, scraping the sides down. Add the nuts, reserving about 6 or 7 for garnish. Pulse 4 or 5 times. Add enough of the reserved wine to make a paste-like consistency.
Place in a bowl and cut the reserved nuts into rough pieces and garnish.
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