Surprised not to see apples and walnuts? Over the years my Passover menus have become a mashup of Ashkenazi, Sephardi and Italian traditions. I developed this version of haroset over many conversations a very long time ago with talented food stylist Victoria Granof who was the first pastry chef at Angeli. I was lucky enough to be invited to Victoria’s Sephardi Passover table and in return I shared cookbooks on Jewish food I brought back from Italy. What immediately stuck me about this recipe was it’s fresh sweetness and complexity. I love it really spicy, but usually make some with powdered chiles and some without so everyone can enjoy. Also, if you have leftovers here is the perfect filling for a nouveau “fig newton”. Simple use any press in cookie crust as you would for a bar cookie, spread the haroset over the dough and top with any crumble topping you love. Have a great holiday!
A Sephardic version of passover haroset made with dates, raisins, apricots, oranges and spices
1cuptoasted nutsof your choice (almonds, pistachios, pine nuts, walnuts)
Check dates to be sure there are no pits. Remove and discard
the little hard bit on the stem end. Trim the stem and blossom end of the oranges but don't peel them. Cut the oranges into 1/4s then cut each of those pieces in half horizontally.
Start grinding or processing the ingredients a little at a time using the orange pieces to move things along. If grinding remember to place a bowl underneath the opening of the grinder to catch the ingredients as they fall. With a food processor use the steel blade and divide the ingredients in 4 batches. As each batch is processed move it to a bowl.
When all the dry fruit and orange is ground or processed add the spices the wine or pomegranate juice and mix. You might need to use your hands (with gloves if that makes you more comfortable) because the mixture is sticky. You can mix the nuts into the mixture or use them as garnish. Some ambitious people make balls out of the mixture and roll them in nuts. That would not be me.
Store well covered with plastic wrap touching the fruit paste.