Uncooked Haroset from the Veneto

Name: Uncooked Haroset from the Veneto
Yield: Makes about 5 cups
Cuisine: Italian
Ingredients: ½ cup walnuts, coarsely chopped; ½ cup almonds, chopped; ½ pound dried figs, coarsely chopped; Grated zest and juice of 1 orange; ½ pound dates, pitted; ½ cup sweet wine; ½ cup golden raisins; 1 cup chestnut puree; 2 tablespoons poppy seeds; Honey to taste

Preparation info

Makes about
5 cups

Difficulty
Easy

Appears in

Cucina Ebraica

By Joyce Goldstein

Published 1998

About

Ingredients

1 cup chestnut puree
½ pound dates, pitted
½ pound

Europe
Italy
Veneto
Condiment
Vegetarian
Gluten-free
Mediterranean

Method

Combine all the ingredients in a food processor and process to chop to a coarse paste. Transfer to a bowl, cover, and refrigerate until serving. Serve at room temperature.