Haroseth With Chestnuts, Pine Nuts, Pears and Dried Fruits

By Joan Nathan

Haroseth With Chestnuts, Pine Nuts, Pears and Dried Fruits
Andrew Scrivani for The New York Times
Total Time
45 minutes
Rating
4(37)
Comments
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Haroseth was served for Passover at Seders in Roman times, if not earlier, and versions exist all over the world, adapted for the fruits and nuts available. This recipe from Italy contains no spices, relying instead on a vibrant mix of fresh and dried fruit for flavor — so use the ripest and sweetest you can find.

Featured in: The Legend of King Solomon and the Passover Feast

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Ingredients

Yield:About 4 cups
  • 1apple, cored and roughly chopped
  • 2pears, cored and roughly chopped
  • 1banana, peeled and roughly chopped
  • 2tablespoons black or golden raisins
  • 3prunes
  • 8dates, pitted
  • 3dried figs
  • ¼cup almonds
  • ¼cup pine nuts
  • ½cup kosher for Passover wine or grape juice, or as needed
  • ¼cup orange juice, preferably fresh
  • Juice and grated rind of ½ lemon
  • ¼teaspoon kosher salt
  • 3tablespoons granulated sugar
  • 1cup cooked and shelled chestnuts
Ingredient Substitution Guide
Nutritional analysis per serving (8 servings)

263 calories; 6 grams fat; 0 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 2 grams polyunsaturated fat; 55 grams carbohydrates; 5 grams dietary fiber; 36 grams sugars; 3 grams protein; 63 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    In a medium pot, combine all ingredients except for the chestnuts and stir to combine. Bring to a boil, then reduce heat and simmer, uncovered, stirring occasionally, until fruit starts to break down, about 30 minutes. Stir in chestnuts.

  2. Step 2

    Transfer to a food processor and pulse in short bursts until chunky, or until desired texture is reached.

Ratings

4 out of 5
37 user ratings
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Comments

Susan B

What is a good replacement for chestnuts?

Su

The kinds you like best?

Rebecca

I would try roasted acorn squash—or perhaps a soft treenut like walnuts or cashews, soaked in the orange juice/wine for a few hours in advance.

jonathan c

We rotated sunchokes to replace the chestnuts. Perfect texture and kosher for Passover!

UESlit

I tried this recipe to attempt something more interesting than the standard apple and walnut iteration. I added some chopped pistachios and substituted pomegranate juice for the orange juice. The result is fabulous. The taste is complex and absolutely delicious. I made it three days before Seder and refrigerated it in a airtight glass jar. The flavor has deepened and I’m certain my guests will like as much as I do. It’ll also be great with matza brie for Sunday brunch.

mindy

We have allergies to tree nuts and fruits. Do you have a recipe for Haroseth without these?

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Credits

Adapted from "King Solomon's Table," by Joan Nathan (Knopf, 2017)

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