HAWAIIAN HAROSET

Faye Levy

Pineapple, macadamia nuts and ginger add a lively look and zesty flavors to give this haroset its exotic flair. If you have dried papaya, it’s a pleasant addition but you can omit it or substitute dried apricots.

1 cup macadamia nuts, or 1/2 cup
macadamia nuts and 1/2 cup almonds
2 to 3 Tbsp. sugar
1 large apple
11/2 cups finely diced pineapple, preferably fresh
2 to 3 Tbsp. sweet red wine
1 to 2 Tbsp. chopped candied ginger or
1 1/2 tsp. finely grated gingerroot or
3/4 tsp. ground ginger
3/4 tsp. cinnamon
1/4 cup finely diced dried papaya (optional)
1 banana

Grind 1/2 cup macadamia nuts with 2 Tbsp. sugar in a food processor until fine. Chop remaining macadamia nuts or almonds into fine pieces.

Peel and core apple. Grate it into a bowl. Add pineapple and 2 Tbsp. wine.

Stir in ground nut mixture, ginger, cinnamon, papaya and chopped nuts. Peel and finely dice banana and add to bowl. Taste and add more sugar or wine if desired.

Serves 8.