CATEGORY |
CUISINE |
TAG |
YIELD |
Grains |
Moroccan |
Dessert |
72 |
Servings |
INGREDIENTS
2 |
c |
Walnut pieces |
1 |
c |
Blanched slivered or whole |
|
|
almonds |
25 |
|
Pitted dates |
10 |
|
Large, brown "calimyrna" |
|
|
dried figs |
20 |
|
Dried apricots |
10 |
|
Large, pitted prunes |
1/2 |
c |
Shelled pistachio |
1/4 |
c |
Sweet red pesach wine, or as |
|
|
needed |
|
|
Ground cinnamon |
INSTRUCTIONS
From: Leti Labell <Leti.Labell@f104.n109.z1.fidonet.org> Date: 29 Mar
1994 13:20:05 -0500 From "The Jewish Holiday Cookbook: An
International Collection of Recipes and Customs" by Gloria Kaufer
Greene. Unlike most haroset, this delectable dried fruit-nut mixture
is formed into little balls, which will keep for weeks in the
refrigerator. (Note: For best results, all the dried fruit should be
fresh and soft.) These little balls are really delicious. Enjoy. Put
all of the nuts and dried fruit through the fine blade of a food
grinder or finely grind them together in a food processor fitted with
the steel blade (in batches, if necessary). Mix in just enough wine to
make a smooth paste that is soft and malleable. Form the mixture into
1-inch balls. Roll the balls in ground cinnamon. Store the balls in a
tightly covered container in the refrigerator for up to 2 weeks. You
can also freeze these. For best flavor, let them come to room
temperature before serving. Serving count: Makes about 6 dozen 1-inch
balls (about 3 cups of haroset mixture). REC.FOOD.RECIPES ARCHIVES
/FRUIT From rec.food.cooking archives. Downloaded from Glen's MM
Recipe Archive, http://www.erols.com/hosey.
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