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Venetian Haroset | Great Performances


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Venetian Haroset
Recipes and Food
by Joan Nathan

Adapted from Joan Nathan's Jewish Holiday Cookbook

Yield: 3 ½ cups


1 ½ cups chestnut paste

10 ounces dates, chopped

12 ounces figs, chopped

2 tbsp poppy seeds

½ cup chopped walnuts

½ cup chopped almonds

½ cup pine nuts

Zest of 1 orange

½ cup golden raisins

½ cup chopped dried apricots

½ cup brandy

Honey, to bind


Combine all the ingredients, gradually adding just enough brandy and honey to make the mixture bind.

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