Anne Rosenzweig's Haroseth

By Joan Nathan

Total Time
45 minutes
Rating
(0)
Comments
Read comments

Featured in: Retracing Jewish Steps, Through Haroseth

  • or to save this recipe.

  • Subscriber benefit: give recipes to anyone
    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
    Subscribe

  • Print Options

Advertisement

Ingredients

Yield:8 to 10 servings
  • 1cup sugar
  • 1cup diced rhubarb
  • 1cup kosher for Passover riesling or other off-dry white wine
  • 1cup toasted pecans
  • 1Granny Smith apple, peeled, cored and diced
  • 1cup diced jicama
  • 1teaspoon cinnamon
  • 1pinch cayenne pepper
Ingredient Substitution Guide
Nutritional analysis per serving (10 servings)

183 calories; 7 grams fat; 1 gram saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 2 grams polyunsaturated fat; 26 grams carbohydrates; 2 grams dietary fiber; 23 grams sugars; 1 gram protein; 3 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.

Powered by
Cooking Newsletter illustration

Opt out or contact us anytime. See our Privacy Policy.

Opt out or contact us anytime. See our Privacy Policy.

Preparation

  1. Step 1

    Bring sugar and 1 cup water to a boil in a saucepan, and simmer, uncovered, for 5 minutes. Stir in the rhubarb, and simmer for 1 or 2 minutes, until soft but still crunchy. Drain and cool.

  2. Step 2

    Reduce the wine to ¼ cup. In a food processor, combine the pecans, apple, jicama, wine, cinnamon, cayenne pepper and rhubarb, and pulse 2 or 3 times. Remove to bowl. If desired, add a little more sugar.

Ratings

0 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Private Notes

Leave a Private Comment on this recipe and see it here.

Comments

There aren’t any comments yet. Be the first to leave one.
Donna Brorby

This is one of the best Ashkenazi haroseths I have had. In two makings of it, I failed to achieve crunchy rhubarb (maybe try 30 seconds), but that didn't matter; the jicama provides plenty of crunch. I didn't taste the cayenne and will try a little more next time.

Private comments are only visible to you.

Recipe Tags

Advertisement

or to save this recipe.