Pesach Charoset Recipes

Persian Charoset

1 unpeeled pear, cored and finely chopped
1 unpeeled apple, cored and finely chopped
1 cup finely chopped walnuts
1 cup finely chopped almonds
1 cup finely chopped hazelnuts
1 cup finely chopped pistachio nuts
1 cup chopped pitted dates
1 cup chopped raisins
2 teaspoons ground cinnamon
2 teaspoons grated ginger root
1 tablespoon apple cider vinegar
Sweet wine

1. Combine pear, apple, walnuts, almonds, hazelnuts, pistachio nuts, dates and raisins in a large bowl, and blend well, being careful not to chop the mixture into a paste. Add cinnamon, ginger root, cider vinegar and enough wine to bind.

2. Place on a platter and shape into a pyramid. Cover and refrigerate.

Sephardic Charoset

1/2 cup dates, pitted and cut in half
1/2 cup dried apricots, cut in half
1 apple, unpeeled, cored and diced
1/2 teaspoon ground allspice
1/2 cup chopped walnuts

1. Blend dates, apricots, apple and allspice in bowl of food processor until very finely minced.

2. Add walnuts and pulse on and off until mixture is blended.

3. Do not purée.

4. Transfer to bowl, cover with plastic wrap and refrigerate 1 hour.

Yemenite Charoset

One way of making a unique presentation of this dessert is by rolling the charoset into 1-inch balls and dropping the balls into 8 ounces of melted semi-sweet chocolate. Smooth over, then refrigerate until firm.

1 cup pitted, chopped dates
1/2 cup chopped dried figs
1/3 cup sweet Passover wine
3 tablespoons sesame seeds (Note: Ashkenazim are prohibited from eating sesame seeds during Passover)
1 teaspoon ground ginger
Ground coriander
1/4 teaspoon cayenne pepper
2 tablespoons matzo meal or Passover potato starch

1. Blend dates, figs and wine in bowl of food processor.

2. Transfer to bowl, add sesame seeds, ginger, dash coriander, cayenne and matzo meal and mix thoroughly.