Apricot, Date, and Pistachio Haroseth

Name: Apricot, Date, and Pistachio Haroseth
Yield: 4 servings
Ingredients: 1 2/3 cup whole almonds with skin, toasted and cooled; 1 2/3 cup unsalted shelled pistachios; 1 1 cup dried apricots (preferably California/Pacific), coarsely chopped (5 ounces); 1 2/3 cup pitted dried dates, coarsely chopped; 1 1/2 cup cream Sherry; 1 1 (3- by 1/2-inch) strip orange zest, finely chopped (1 teaspoon); 1 1/4 teaspoon cinnamon; 1 1/4 teaspoon ground cardamom; 1 1/4 teaspoon cayenne

From the kitchen of Carly

A luxurious take on the Passover staple, this haroseth balances toasted almonds and pistachios with chewy apricots and dates. Cream Sherry and warm spices (cardamom, cinnamon, cayenne) deepen the fruit's natural sweetness. Bright orange zest ties it together beautifully.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

12/3 cup whole almonds with skin, toasted and cooled
12/3 cup unsalted shelled pistachios
11 cup dried apricots (preferably California/Pacific), coarsely chopped (5 ounces)
12/3 cup pitted dried dates, coarsely chopped
11/2 cup cream Sherry
11 (3- by 1/2-inch) strip orange zest, finely chopped (1 teaspoon)
11/4 teaspoon cinnamon
11/4 teaspoon ground cardamom
11/4 teaspoon cayenne

Instructions

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.