Pear Haroseth With Pecans and Figs
- Total Time
- 10 minutes, plus 1 hour’s refrigeration
- Rating
- Comments
- Read comments
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Ingredients
- 1cup pecans, toasted and finely chopped
- 1cup dried figs, finely chopped
- 2cups finely diced just-ripe unpeeled pears
- ½cup peeled, finely diced, crisp and slightly tart apple
- 1teaspoon ground cinnamon
- 3tablespoons honey
- 3tablespoons Passover sweet wine
- Zest and juice of half a lemon
Nutritional analysis per serving (6 servings)
260 calories; 12 grams fat; 1 gram saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 4 grams polyunsaturated fat; 38 grams carbohydrates; 6 grams dietary fiber; 27 grams sugars; 3 grams protein; 4 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a glass or ceramic bowl, lightly toss the pecans, figs, pears and apple.
- Step 2
Add the cinnamon, honey, wine, lemon zest and juice. Toss lightly to blend well. Cover and refrigerate for at least 1 hour before serving.
Private Notes
Comments
Too sweet. Next time will use only 1 tablespoon honey.
Made as written. Used white sangria as the sweet wine and was delish.
Used 2 tbsp honey and it was great. Note that finely chopping dried figs is easier said than done, since they’re so sticky!!
This is a keeper! Left out the wine; it was sweet enough without. Added more lemon juice. Next time will cut back on the honey.
I cooked the fruit and spices down in a Dutch oven before add the pecans and it was delicious
I make mine with dates, figs, almonds, and sweet wine. Simple and you control the sweetness with the fruit.