Ingredients
1 cup/150 grams walnut halves
2 large or 3 small firm, crisp sweet apples (1 pound), such as Fuji or Gala, peeled, cored and diced in ¼-inch pieces
5 tablespoons sweet Passover wine, such as Manischewitz, or ruby port
1 tablespoon fresh lemon juice
½ tablespoon honey, plus more to taste
½ teaspoon ground cinnamon, plus more to taste
Pinch of salt
Instructions
Heat oven to 325 degrees. Spread walnuts on a rimmed baking sheet and toast in the oven, stirring once or twice, until fragrant and golden-brown at the edges, about 10 minutes. Transfer baking sheet to a wire rack to cool.
Finely chop the nuts and place in a large bowl. Add remaining ingredients and toss to coat. Let sit for at least 30 minutes before serving. Taste and add more honey and cinnamon, if you’d like.
Description
This is so much tastier that the traditional haroseth.
Notes
For years, I have thrown washed, unpeeled, cut into pieces apples into the processor. To this, I put it walnuts, wine, cinammon, and a small amount of sugar. I blitzed the mixture and that was it. This is so much more interesting and tasty but the first time that I used a recipe for Haroseth.
Source
New York Times
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