PROVENCAL HAROSETH
Steps:
- In a saucepan, bring the wine, sugar and orange rind and juice to a boil over medium heat. Simmer for 10 minutes, uncovered.
- Add figs, cover and simmer until softened, about 30 minutes. Remove from the heat; cool to room temperature.
- In a food processor, place the figs, cooking liquid and cardamom. Blend until well ground.
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Anuradha Jodder
[email protected]I'm always looking for new haroseth recipes and this one is definitely a keeper. Thanks for sharing!
Muqan Musqan
[email protected]This is a beautiful dish that's perfect for a special occasion.
Trustin Lee
[email protected]I'm not Jewish, but I love this recipe. It's a great way to celebrate the spring holiday.
Ks.hasan880
[email protected]I made this for a Passover seder and it was a huge success. Everyone loved it!
Brent St.John
[email protected]This recipe is a great way to introduce kids to new flavors. My kids loved the sweet and tangy taste.
Reemreem Reemreem
[email protected]I've made this recipe several times now and it's always a hit. It's a great make-ahead dish, too.
Ujjwal Pandit Chhetri
[email protected]This was a bit too sweet for my taste. I would probably cut down on the sugar next time.
Tangai Muchingami
[email protected]I'm not a huge fan of haroseth, but this recipe was actually pretty good. I think the key is to use really fresh ingredients.
Ivan Vrban
[email protected]This recipe is a great way to use up leftover matzo meal. I always have some on hand, so it's nice to have a recipe that I can use it in.
Wawa Awaw
[email protected]I love the addition of the orange zest. It really brightens up the dish.
Tina C
[email protected]This is my new favorite haroseth recipe. It's so easy to make and it's always a hit with my family and friends.
Udedike Victoria
[email protected]I didn't have any pistachios on hand, so I used walnuts instead. It still turned out great!
Santo Hassan
[email protected]This Provencal Haroseth was a delightful dish! The combination of flavors was perfect, with the sweetness of the fruit contrasting nicely with the tanginess of the lemon and vinegar. The texture was also great, with a nice crunch from the nuts and a