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Recipe Collection

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Prep time: 5–10 minutes

Cook time: 5–10 minutes

Yield: 6 generous servings

My mom would make the best Sephardic-style haroset. This is based off of hers with an Italian twist. I love what the flavor of the moscato wine and hazelnuts add to the dates and figs. I also like to make this year round and eat it with everything. (Tip: After Passover, try it with grilled ciabatta and fresh ricotta cheese.)


  • 1/3 cup rice wine vinegar (or cider vinegar)
  • 1/3 cup granulated sugar
  • 1/3 cup moscato d’asti wine
  • 1/3 cup onions, diced into ½-inch pieces
  • 3 granny smith apples, peeled, cored and diced into ½-inch pieces
  • ¼ cup honey
  • 1 cup dried figs, diced into ½-inch pieces
  • 1 cup dates, diced into ½-inch pieces
  • ¼ cup good-quality apricot preserves
  • Zest and juice of ½ a lemon
  • Zest and juice of ½ an orange
  • ½ cup hazelnuts, toasted and lightly chopped
  • ½ cup pistachios, toasted and lightly chopped
  • 1/8 teaspoon kosher salt
  • Pinch of ground allspice
  • Pinch of ground cardamom
  • Pinch of ground cinnamon


  • In a medium-sized sauce pot, combine vinegar, sugar, wine, onions, apples and honey, and cook on a low flame until the onions become translucent. You want the apples to retain their shape, so stir gently. Remove from the heat and set aside. In a separate mixing bowl, combine
  • In the bowl of a food processor, combine figs, dates, apricot preserves, and citrus zests and juices, and lightly pulse one or two times until the ingredients are combined, but not pureed. Remove from the food processor and place in a mixing bowl. Gently mix in the apple and onion mixture. Fold in the hazelnuts, pistachios, salt and spices.

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