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KOSHER DELIGHT - YOUR JEWISH ONLINE MAGAZINE!
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KOSHER PASSOVER RECIPES |
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SEVEN-FRUIT HAROSET FROM SURINAM
Makes about 5 cups. Parve |
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INGREDIENTS: |
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- 8 ounces unsweetened coconut
- 8 ounces walnuts, chopped, or almonds, grated
- ¼ cup sugar
- 1 tbsp cinnamon
- 8 ounces raisins
- 8 ounces dried apples
- 8 ounces dried prunes
- 8 ounces dried apricots
- 8 ounces dried pears
- 4 ounces cherry jam
- Sweet red wine
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INSTRUCTIONS: |
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- Combine everything except the jam and wine in a large, heavy
pot. Add water to cover. Simmer over a low fire, stirring
occasionally with a wooden spoon. Add small amounts of water
periodically, so that the mixture does not stick to the pot.
Continue stirring.
- Cook for at least 90 minutes. When the mixture is cohesive, stir
in the cherry jam. Let stand until cool.
- Add enough sweet wine to be absorbed by the haroset mixture.
Refrigerate.
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Source: The Jewish Holiday
Kitchen by Joan Nathan |
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KOSHER DELIGHT MAGAZINE
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