Apricot, Date, and Pistachio Haroseth Recipe

Apricot, Date, and Pistachio Haroseth Recipe

  • 2/3 cup whole almonds with skin, toasted and cooled
  • 2/3 cup unsalted shelled pistachios
  • 1 cup dried apricots (preferably California/Pacific), coarsely chopped (5 ounces)
  • 2/3 cup pitted dried dates, coarsely chopped
  • 1/2 cup cream Sherry
  • 1 (3- by 1/2-inch) strip orange zest, finely chopped (1 teaspoon)
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon ground cardamom
  • 1/4 teaspoon cayenne
  1. Pulse nuts in a food processor until coarsely chopped. Add dried fruit and pulse until chopped. Add Sherry, zest, and spices and pulse until incorporated.
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