Provencal Charoseth

Retracing Jewish Steps, Through Haroseth

Adapted from ”A Taste of Haroset”

(Yeshiva University Museum, 1994)

Total time: 1 1/2 hours

2 cups dry red wine

1/2 cup sugar

Grated rind and juice of 1/2 orange

1 pound dried figs

1 1/2 teaspoons ground cardamom.

1. In a saucepan, bring the wine, sugar and orange rind and juice to a boil over medium heat. Simmer for 10 minutes, uncovered.

2. Add figs, cover and simmer until softened, about 30 minutes. Remove from the heat; cool to room temperature.

3. In a food processor, place the figs, cooking liquid and cardamom. Blend until well ground.

Yield: about 2 cups.

Approximate nutritional analysis per serving: 240 calories, 1 gram fat, 0 milligrams cholesterol, 45 milligrams sodium, 2 grams protein, 50 grams carbohydrate.


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