2000s Recipes + Menus

Apricot, Date, and Pistachio Haroseth

Makesabout 3 cups
  • Active time:15 min
  • Start to finish:15 min
April 2009
Haroseth—a thick condiment of fruit, nuts, and wine—symbolizes the mortar the Israelites used in Egypt. Roberts’s particular mix of almonds, pistachios, dates, and dried apricots, reflective of the Middle East, is outstanding (note that we prefer the sweet-tart complexity of California/Pacific apricots to the bland sweetness of Turkish ones). Enjoy leftover haroseth slathered on matzos or crackers; we discovered it’s great with Manchego cheese as well. View more of our favorite recipes from this issue, and learn the story behind this dish in our series The Recipe.
  • 2/3 cup whole almonds with skin, toasted (see Tips) and cooled
  • 2/3 cup unsalted shelled pistachios (or additional almonds)
  • 1 cup dried apricots (preferably California/Pacific), coarsely chopped (5 oz)
  • 2/3 cup pitted dried dates, coarsely chopped
  • 1/2 cup cream Sherry
  • 1 (3- by 1/2-inch) strip orange zest, finely chopped (1 tsp)
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon ground cardamom
  • 1/4 teaspoon cayenne
  • Pulse nuts in a food processor until coarsely chopped. Add dried fruit and pulse until chopped. Add Sherry, zest, and spices and pulse until incorporated.
Cooks’ notes:
  • If dried fruit isn’t soft, soak in boiling-hot water 10 minutes. Drain and pat dry before proceeding.
  • Haroseth can be made 2 days ahead and kept in an airtight container at room temperature.
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