In this charoset, we chose to mix the best of two worlds: the tart apples of the Ashkenazic versions with the dried fruits and orange zest of the Sephardic versions. This diplike Passover dish is delicious on matzo. Or, after the holiday, try it with cheese and crusty bread.
This dish was featured as part of our Recipes for Passover photo gallery.
- 1 1/2 cups toasted walnuts
- 2 small Granny Smith apples (about 10 ounces), peeled, cored, and cut into large chunks
- Juice of 1/2 lemon
- 4 ounces dates (about 3/4 cup), pitted and quartered
- 4 ounces dried figs (about 3/4 cup), stemmed and quartered
- 1/3 cup kosher-for-Passover brandy
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon finely grated orange zest
- Kosher salt
- Freshly ground black pepper
- Matzo, for serving
- 1Place walnuts in the bowl of a food processor fitted with a blade attachment and pulse until finely chopped but not a paste, about 20 (1-second) pulses. Transfer to a large bowl.
- 2Place apples and lemon juice in the food processor and pulse until finely chopped, about 25 (1-second) pulses. Transfer to the bowl with the walnuts and set aside.
- 3Place dates and figs in the food processor and pulse until finely chopped, about 30 to 40 (1-second) pulses. Set aside in the bowl of the food processor.
- 4Place brandy in a small saucepan and bring to a boil over medium heat (be careful not to let the brandy drip into the flame if you have a gas stove). Remove from heat; add reserved date-fig mixture, cinnamon, and orange zest; and stir to combine. Let sit for 10 minutes.
- 5Stir fig mixture into reserved apple-walnut mixture until combined. Season to taste with salt and pepper. Serve with matzo.
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