I realize that posting a charoset recipe AFTER the seders is a bit late, but with all the craziness leading up to my seders I didn’t have a chance to post my recipe and photos. I started with a traditional charoset then decided to do a bit of a twist in the end. Traditional charoset is made with usually one type of apples, a sweet red wine, walnuts, and cinnamon. You can either chop your apples and walnuts by hand or put them in a food processor to pulse mix. I prefer a chunky charoset so I did mine by hand, but if you prefer more of a “paste”, go with the processor.
- 6 apples (I used two each of Gala, Macintosh, and Fuji)
- 1/4 bottle of semi sweet red wine for Passover (cheap is good)
- 1/2 tsp cinnamon (more or less to taste)
- 3/4 cup toasted chopped walnuts
- Optional ingredients: dried dates, preserved lemon
Spread the walnuts out on a lined baking sheet. Set the oven to 350 F and put the pan in. After 10 minutes shake the pan to turn the walnuts. You will know when they are done as you will smell the nuts toasted.
Finely chop the apples in a small dice. You could use your mandoline to either do even slices or julienne the apples then dice them further. To the apples add the cinnamon and the 1/4 of a bottle of wine. You want the apples coated, but not drowned in the wine. When the walnuts have cooled, chop them in a rough chop and add to the apples.
If you want to change up your charoset this year, take 5 (or more or less) dried dates and chop them. Add these to the mixture. I also used some of my preserved lemon peel to add a punch to the charoset. I loved the taste, but you could used just some lemon rind instead. Make this at LEAST 24 hours before you are going to serve it. This allows the flavors to really meld together.
Now begs the question as to what to do with the rest of the bottle of wine. Hopefully you did not purchase a very good bottle. So, drinking is out of the question. I used mine for a dessert. I made poached pears in wine. It’s an EASY dessert, I promise. For each person prepare half a pear. Chop a pear in half and spoon out the seeds. Place the pears cut side down in a pan and add the rest of the bottle of wine and a few cinnamon sticks. You can do this in the beginning of the day to let the pears soak up the wine. After the dinner has cooked put the covered pears in the oven at 350 F. While you’re eating dinner the pears will cook and be ready. Place a pear and a bit of wine on a plate. Top with a bit of honey, whipped cream, or mascarpone. This can even be served at room temperature, so it’s really a SUPER easy dish with little to prepare and big rewards.