Recipe - Moroccan-Style Haroset

2 cup Walnut pieces
1 cup Blanched slivered or whole
almonds
25 Pitted dates
10 Large; brown ("calimyrna")
dried figs
20 Dried apricots
10 Large; pitted prunes
One half cup Shelled pistachio
One fourth cup Sweet red pesach wine; or as
needed
Ground cinnamon

From: Leti Labell Leti.Labell@f104.n109.z1.fidonet.org

Date: 29 Mar 1994 13:20:05 0500
From "The Jewish Holiday Cookbook: An International Collection of Recipes
and Customs" by Gloria Kaufer Greene.

Unlike most haroset, this delectable dried fruitnut mixture is formed into
little balls, which will keep for weeks in the refrigerator. (Note: For
best results, all the dried fruit should be fresh and soft.)

These little balls are really delicious. Enjoy.

Put all of the nuts and dried fruit through the fine blade of a food
grinder or finely grind them together in a food processor fitted with the
steel blade (in batches, if necessary). Mix in just enough wine to make a
smooth paste that is soft and malleable. Form the mixture into 1inch
balls. Roll the balls in ground cinnamon. Store the balls in a tightly
covered container in the refrigerator for up to 2 weeks. You can also
freeze these.

For best flavor, let them come to room temperature before serving.

Serving count: Makes about 6 dozen 1inch balls (about 3 cups of haroset
mixture).

REC.FOOD.RECIPES ARCHIVES

/FRUIT

From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.