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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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