In addition to its traditional role on the Seder plate, this charoset is delicious as a condiment for duck or roast beef.
Ingredients
Makes about 2 cups
Step 1
In small saucepan, combine port and figs. Set over high heat and bring to boil. Reduce heat and simmer, uncovered, until figs are softened and port is slightly reduced, about 15 minutes.
Step 2
Meanwhile, in large heavy-bottomed skillet over moderately high heat, heat oil. Add onions and cook, stirring often, until lightly caramelized, about 20 minutes. Remove from heat and cool slightly.
Step 3
In large bowl, combine fig/port mixture, onions, pine nuts, and pepper. Serve at room temperature.
Kedem brand kosher-for-Passover ruby port is available at www.queenannewine.com.
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Reviews (3)
Back to TopWow, this is just sooo delicious!! I added salt when the onions were cooking and I pureed it with an immersion blender before adding the pine nuts. I have never had charoset before and neither had my jewish fiance, so we had no pre-conceived notions of what charoset should taste like. He hates apples, so this was the only recipe that seemed like something we both would like. It was so yummy on matzoh and it also goes really well with a slice of gruyere on top or some blue cheese. I highly recommend!!!
jesuiserin
Los Angeles, CA
3/26/2013
An interesting taste - very different from what I except from charoset, though. More like a tzimmes.
bedfordgourmet
4/12/2006
Rich and savory! I didn't have figs; used prunes instead. Sooo good!
laurelmurals
laguna beach CA
4/11/2006
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