Monday, March 29, 2010

Persian Charoses

Persian Charoses

This is another sephardic charoses (characterized by nuts and dried fruit).

Yield: 5 cups

25 (=1.25 c) dates, pitted and diced
1/2 c unsalted pistachios
1/2 c almonds
1/2 c walnuts
1 c golden and/or black raisins
1 1/2 apples, peeled, cored and diced
1/2 large pear, peeled, cored and diced
1/2 c pomegranate juice
1 orange, peeled and diced
1 banana, sliced
1/2 c sweet red wine
2 T cider vinegar
1 t ground cloves
1 T ground cardamon
1 t cinnamon
1/2 t ground ginger
1/2 t ground nutmeg
4 T brown sugar

Combine nuts, dried fruit, & spices in food processor & pulse until nuts are coarsly chopped.
Add wet fruit and pulse until they are coarsely chopped.
Add the liquids and pulse again just to mix. Do not puree.

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