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Charoset, Italian III (P, KLP)
Source: The Jerusalem Post, March, 21 2002, "THE WORLD OF HAROSET," By Elizabeth Levy
Yield: About 4 cups

250g (about 8 oz.) cooked chestnuts
2/3 cup blanched almonds
2 hard-boiled egg yolks
Grated zest of 1 lemon
Juice of 1 medium orange
3/4 cup sweet wine
1/3 to 1/2 cup sugar

Boil the chestnuts for two minutes. Drain and peel.

In the food processor, grind the almonds until fine. Add the rest of the ingredients and blend into a paste. Keep refrigerated.

Posted by Ruth Baks

Nutritional Info Per Serving: N/A