Haroseth was served for Passover at Seders in Roman times, if not earlier, and versions exist all over the world, adapted for the fruits and nuts available. This recipe from Italy contains no spices, relying instead on a vibrant mix of fresh and dried fruit for flavor — so use the ripest and sweetest you can find.

Full Recipe

Haroseth With Chestnuts, Pine Nuts, Pears and Dried Fruits - Biga

Author

Joan Nathan | 2017-04-05

Source

https://cooking.nytimes.com/recipes/1018711-haroseth-with-chestnuts-pine-nuts-pears-and-dried-fruits

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