It cannot be a traditional Passover feast without haroseth
Arthi Subramaniam, Pittsburgh Post-Gazette
on
Published in Entertaining
1 red Bartlett pear, peeled, cored, cut into 1/3-inch cubes
3 tablespoons sweet Passover wine
2 tablespoons (or more) honey
1 teaspoon finely grated orange peel
3/4 teaspoon ground cinnamon
Chopped fresh mint
Stir walnuts in a heavy small skillet over medium heat until lightly browned and fragrant, about 5 minutes.
Cool and chop nuts; place in a medium bowl.
Add apple, pear, wine, 2 tablespoons honey, orange peel and cinnamon.
Stir to blend, adding more honey if desired.
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