This recipe produces a slightly dry, chunky charoset. If you prefer a more moist version, add extra wine, a tablespoon at a time, until you achieve the desired consistency.
Note:
Bartenura Moscato d'Asti and Herzog Late Harvest Riesling are available at www.queenannewine.com.
Recipe information
Yield
Makes about 2 cups
Ingredients
1 cup minced dried apricots, preferably Californian
1 cup unsalted shelled pistachio nuts (not dyed red), chopped and lightly toasted
1/3 cup sweet white wine, such as Bartenura Moscato d'Asti or Herzog Late Harvest Riesling
1 tablespoon plus one teaspoon fresh lemon juice
1 tablespoon shredded fresh mint
10 threads saffron, crumbled
Preparation
In large bowl, combine all ingredients and mix well. Wait approximately 20 minutes before serving to allow apricots to absorb liquid.
Recipe notes
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