First, I must apologize for not having my slew of photos for you.  I did not expect this experiment to turn out so well on the first shot.  The Haroset turned out so well, I had to quickly cover it and put it in the fridge to keep from eating it all now! SO I wanted to share it with you before Passover begins.

I made both Ashkenazic and Persian Harosets this year. Both are combinations of apples and nuts. The main differences are that the Ashkenazic version uses walnuts and adds in sweet wine while the Persian version adds walnuts, almonds and pistachios and includes dates, pear and is flavored with pomegranate. We shall see who prefers which at my Seders…

Persian Haroset 

1/2 cup almonds, roasted unsalted

1/2 cup walnuts, roasted unsalted 

1/3 cup pistachios, roasted, unsalted and shelled

1/4 tsp cinnamon

1/4 tsp cardamom

1/4 tsp Kosher salt

1/2 cup dated, pitted and roughly chopped

1 large apple (Fuji), peeled, cored and roughly chopped

1 pear, peeled, cored and roughly chopped

2 Tbsp pomegranate molasses

1/3 cup pomegranate juice

Directions

Place the nuts, spices and salt in a food processor.  Pulse until roughly chopped.

Add the dates, apple and pear, pulse until chopped and mixed.

Add the pomegranate molasses and juice, pulse a few times until well mixed.  Do not puree the mixture, leave it with a little crunch or bite to it.

Enjoy!

Makes about 3 – 4 cups.