Recipe - Venetian Haroset

1 One half cup Chestnut paste
10 ounce Dates, chopped
12 ounce Figs, chopped
2 tablespoon Poppy seeds
One half cup Chopped walnuts
One half cup Chopped almonds
One half cup Pine nuts
Grated rind of 1 orange
One half cup Golden raisins
One half cup Chopped dried apricots
One half cup Brandy
Honey, to bind

Combine all ingredients, using just enough honey and brandy to make
everything bind together.

Makes 4 cups.

NOTES : _The Jewish Holday Kitchen_, Joan Nathan. Schocken Books, New York:
1988. This delicious haroset recipe comes from the famous Luzzato family of
Venice. Members of the family have lived in Italy since 1541 and probably
before. names like Benedetto Luzzato, Simone Luzzato, M oses Haim Luzzato
and Samuel David Luzzato were well known to Italians from the Renaissance
to the Enlightenment as authors, professors and rabbis. Francis Luzzato of
Washington DC works for the Peac e Corps and is a keeper of family
traditions; this is his family's recipe.

Recipe by: Joan Nathan Posted to MCRecipe Digest V1 #536 by "Master Harper
Gaellon" gaellon@inch.com on Mar 22, 1997