This haroset recipe combines ingredients from Jewish communities around the world, some thriving, some near extinction.  Chef Renee’s haroset draws from several Jewish cultures—from Indian as well as from Ashkenazi and Sephardic culinary traditions.

Why is this night different from every other night? Because this haroset celebrates Jewish multiculturalism.

Diaspora Haroset

Serves 8
Preheat oven to 350F

INGREDIENTS

½ cup cooked chopped chestnuts
½ cup chopped dates
½ cup dried apricots, diced
½ cup chopped golden raisins (if they are large, otherwise leave them whole)
2 sour apples, unpeeled, diced
1 hard pear, unpeeled, diced
1 1/2 cups sweet wine
¼ cup brown sugar
1 teaspoon cinnamon
¼ teaspoon cloves
½ cup chopped walnuts
½ cup chopped almonds (whole, brown skin removed)
½ cup shredded coconut (unsweetened)
1 ripe but firm mango, peeled and diced
1 orange, zested

METHOD

Place first ten ingredients in saucepan and bring to a boil. Reduce heat, and simmer mixture over low heat for 30 minutes, uncovered. Let mixture come to room temperature. There should be about ½ cup of wine left.

Roast walnuts and almonds on cookie tray for 10 minutes or so, until aromatic and lightly toasted.

When everything is at room temperature, mix all together and let flavors blend for at least an hour before serving.

NOTE 1: If possible, chop/dice the fruits and nuts so the pieces are all about the same size

NOTE 2: If you can’t find unsweetened shredded coconut, you can use Angel’s flaked sweetened coconut, and omit the brown sugar from recipe.

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