persian haroset, de-spiced for american children

1 servings
1 cup Walnuts
1 cup Almonds
1 cup Raisins
1 cup Dates; pitted
Apples; cored, pitted, and
  ; quartered
Banana; cut up
½ cup Sweet wine
1 teaspoon Cinnamon
¼ teaspoon Pepper

Grind all the ingredients together in a food grinder or throw them in a food processor and process until crunchy paste is formed. Or better yet, place in a wooden bowl and allow the youngest member of your family to pound everything with a hand food chopper until it forms the consistency of a crunchy paste. Yield: 4 cups. Tip: Try serving this with cream cheese on your matzah for breakfast.

Jewish Cooking in America by Joan Nathan (Alfred A. Knopf, copyright 1994 by Joan Nathan).

Converted by MC_Buster.

Recipe by: Good Morning America Converted by MM_Buster v2.0l.

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