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Yemenite Haroset




Source of Recipe


Source: Food & Wine


List of Ingredients




1/4 cup pomegranate juice or sweet kosher red wine

3/4 cup coarsely chopped pitted dates (4 ounces)

1/4 cup raisins (2 ounces)

1/2 cup whole almonds (2 ounces)

1/2 cup walnut pieces (2 ounces)

2 tablespoons sesame seeds

1 large Granny Smith apple, peeled, cored and coarsely chopped

1/4 teaspoon cinnamon

2 large pinches each of freshly ground black pepper, ground cloves, ground cardamom, ground ginger and ground cumin



Recipe



Preheat the oven to 400 degrees F. In a small saucepan, warm the pomegranate juice. Add the dates and raisins and let soak until softened, about 10 minutes.


Spread the almonds and walnuts on a baking sheet and bake for 6 to 8 minutes, or until lightly toasted. Transfer the nuts to a work surface and let cool, then chop coarsely. Spread the sesame seeds in a pie pan and bake for 1 to 2 minutes, or until lightly browned.


Combine all of the ingredients in a large bowl and mix well. Serve chilled or at room temperature.


MAKE AHEAD: The haroset can be refrigerated for up to 8 hours.