Yield: 72 Servings
|2 cups||Walnut pieces|
|1 cup||Blanched slivered or whole almonds|
|25 \N||Pitted dates|
|10 \N||Large; brown (\"calimyrna\") dried figs|
|20 \N||Dried apricots|
|10 \N||Large; pitted prunes|
|½ cup||Shelled pistachio|
|¼ cup||Sweet red pesach wine; or as needed|
|\N \N||Ground cinnamon|
From: Leti Labell <Leti.Labell@...> Date: 29 Mar 1994 13:20:05 -0500 From "The Jewish Holiday Cookbook: An International Collection of Recipes and Customs" by Gloria Kaufer Greene.
Unlike most haroset, this delectable dried fruit-nut mixture is formed into little balls, which will keep for weeks in the refrigerator. (Note: For best results, all the dried fruit should be fresh and soft.) These little balls are really delicious. Enjoy.
Put all of the nuts and dried fruit through the fine blade of a food grinder or finely grind them together in a food processor fitted with the steel blade (in batches, if necessary). Mix in just enough wine to make a smooth paste that is soft and malleable. Form the mixture into 1-inch balls. Roll the balls in ground cinnamon. Store the balls in a tightly covered container in the refrigerator for up to 2 weeks. You can also freeze these.
For best flavor, let them come to room temperature before serving.
Serving count: Makes about 6 dozen 1-inch balls (about 3 cups of haroset mixture).
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, .