Shared by Allegra Ben-Amotz
Shared by Allegra Ben-Amotz
Persian Charoset With Pear, Apple, Banana, and Dates
Yield: 8 cups
Persian Charoset With Pear, Apple, Banana, and Dates
Yield: 8 cupsFamily Journey
TehranProvidence, Rhode IslandNew York City
Mexico City
This recipe was shared by Allegra Ben-Amotz. Read more about her family in "A Persian Charoset Finds New Life in Mexico City."
Ingredients
- 1 cup walnuts
- 1 cup pecans
- 1 cup roasted and shelled pistachios
- 1 cup dates, pitted
- 1 pear, peeled and cored
- 1 apple, peeled and cored
- 1 ½ - 2 bananas (to taste), peeled
- 1 cup sweet kosher wine
Preparation
Step 1
Coarsely chop walnuts, pecans, pistachios and dates together (or pulse briefly in food processor).
Step 2
Add pear, apple and banana and coarsely chop (or pulse, if using food processor), taking care not to turn into a puree.
Step 3
Place the mixture in a large bowl and stir in the wine a few tablespoons at a time (or pulse, if using food processor), tasting as you go, to make a thick, coarse paste that still maintains some crunch.
Step 4
Store in an airtight container for up to a week in the fridge.
