Venetian haroset

1 Servings

Ingredients

QuantityIngredient
cupChestnut paste
10ouncesDates, chopped
12ouncesFigs, chopped
2tablespoonsPoppy seeds
½cupChopped walnuts
½cupChopped almonds
½cupPine nuts
Grated rind of 1 orange
½cupGolden raisins
½cupChopped dried apricots
½cupBrandy
Honey, to bind

Directions

Combine all ingredients, using just enough honey and brandy to make everything bind together.

Makes 4 cups.

NOTES : _The Jewish Holday Kitchen_, Joan Nathan. Schocken Books, New York: 1988. This delicious haroset recipe comes from the famous Luzzato family of Venice. Members of the family have lived in Italy since 1541 and probably before. names like Benedetto Luzzato, Simone Luzzato, M oses Haim Luzzato and Samuel David Luzzato were well known to Italians from the Renaissance to the Enlightenment as authors, professors and rabbis. Francis Luzzato of Washington DC works for the Peac e Corps and is a keeper of family traditions; this is his family's recipe.

Recipe by: Joan Nathan Posted to MC-Recipe Digest V1 #536 by "Master Harper Gaellon" <gaellon@...> on Mar 22, 1997