Yemeni Haroset recipe

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Ingredients

½ cup orange juice, divided
1 tablespoon white wine, or more to taste
1 cup dried apricots
1 cup sliced almonds
2 large Golden Delicious apples - peeled, cored, and diced
¼ cup brown sugar
1 ½ teaspoons ground cinnamon
½ teaspoon ground nutmeg

Nutrition Info

169.7 calories
carbohydrate: 27.8 g
cholesterol: : -
fat: 6.2 g
fiber: 3.6 g
protein: 3.3 g
saturatedFat: 0.5 g
servingSize: -
sodium: 4.9 mg
sugar: 22.5 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Combine 1/4 cup orange juice with white wine in a bowl.

  2. Place apricots on a flat work surface. Snip into small bits with scissors. Add to the juice-wine mixture, let soak until softened.

  3. Place almonds in a skillet over medium heat. Cook, stirring frequently, until golden brown, about 6 minutes. Let cool, about 10 minutes.

  4. Toss apples with the remaining 1/4 cup orange juice in a bowl. Add the toasted almonds, apricots, brown sugar, cinnamon, and nutmeg. Mix well. Cover with plastic wrap, refrigerate 8 hours to overnight.

Recipe Yield

4 cups

Recipe Note

A lighter version of haroset for Passover. The flavor is best about a day or two later.

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