I've been told that my love for haroset is the true mark of an Episcopalian. Anyway, my ardor for it is undying and every year I make about a gallon of it in hopes that we will have leftovers. This year I made two kinds, the traditional one (apples, walnuts, wine, honey) and one I made up on the fly. Here is how I made it:
Take
An apple
Dried figs
Prunes
Dried apricots
Raisins
Pignoli
The rest of the bottle of kosher wine you didn't use for the other haroset (I had a kosher muscat that was pretty tasty)
Honey
Chop what needs chopping and let the dried fruit soak in the wine for a day or so, if possible. Cook it until it looks like, well, haroset.
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