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Apricot-Pistachio Charoset

By Adeena Sussman

3.8

(5)

This recipe produces a slightly dry, chunky charoset. If you prefer a more moist version, add extra wine, a tablespoon at a time, until you achieve the desired consistency.

Note:

Bartenura Moscato d'Asti and Herzog Late Harvest Riesling are available at www.queenannewine.com.

Recipe information

  • Yield

    Makes about 2 cups

Ingredients

1 cup minced dried apricots, preferably Californian
1 cup unsalted shelled pistachio nuts (not dyed red), chopped and lightly toasted
1/3 cup sweet white wine, such as Bartenura Moscato d'Asti or Herzog Late Harvest Riesling
1 tablespoon plus one teaspoon fresh lemon juice
1 tablespoon shredded fresh mint
10 threads saffron, crumbled

Preparation

  1. In large bowl, combine all ingredients and mix well. Wait approximately 20 minutes before serving to allow apricots to absorb liquid.

TagsJewishDried ApricotDried FruitFruitPistachioNutDairy FreeGluten FreeVeganVegetarianEasyMake AheadNo-CookPassoverEpicurious

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