Moscato Spice Charoset
Makes 4 cups. Recipe is from Elana Horwich, founder of Meal and a Speil (http://mealandaspiel.com/), who says, “Charoset (prounouned cHa-roset, with an almost silent “c” like cHa-nnuka) is the delicious chopped fruit, nut and wine mixture on the Passover seder table which symbolizes the mortar between the bricks that the Jews laid while slaves in Egypt 3,000 years ago.” Her recipe is Italian in inspiration.
2 Granny Smith apples
7 dried figs or 7 pitted prunes or a handful or raisins
1½ cup shelled walnuts
1 orange, the juice and the zest
8 pitted dates
1 tbl. cinnamon
1 bottle of good moscato wine (Kosher)
1. Cut apples and pears into equal size large chunks. Pulse in food processor until finely chopped, being careful not to overdo it so they don’t become mushy. Put in a large bowl. If you don’t have a food processor, this recipe can be a reminder of the times when we were slaves in Egypt. But the good news is, hand-chopped food tastes better.
2. Pulse the figs, prunes or raisins until they are finely chopped and add them to the apples.
3. Pulse the walnuts until they are finely chopped and add them to the fruit.
4. Zest the orange using a microplane grater, a zester or the small holes of a regular grater. Add to mixture.
5. Juice the orange into the food processor, added along with the dates, cinnamon and cup of the moscato. Pulse until fully puréed. Add to the fruit and nut mixture. Stir. Add another cup of moscato to mixture and stir.
6. Put mixture into a cooking pot over medium heat until it reaches a boil. Then turn heat to low and let simmer uncovered for 15 minutes. Put back into bowl and let cool mostly. Cover and put in fridge until ready for use. Right before serving, add another “glug” of moscato to the charoset for a little freshen up.