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Fig Charoses

by John Besh
One Star Two Stars Three Stars Four Stars Five Stars read reviews (1)

Our Southern contribution adds figs to the classic sweet apple-and-nut mixture that symbolizes mortar for the bricks the Jews made in Egypt. Serves 6

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1/4 cup rice wine vinegar
1/4 cup sugar
1/4 cup white wine
1/4 cup diced onion
1 apple, peeled, cored, and diced
1 cup diced dried figs
1/2 cup diced pitted dates
1/4 cup chopped roasted pistachios
1 pinch ground allspice
1 pinch ground cardamom
1 pinch ground cinnamon

Put the vinegar, sugar, and wine into a small saucepan and cook over moderate heat, stirring until the sugar dissolves. Add the onions and apples and cook until the onions are translucent, about 15 minutes.

Remove the pan from the heat, then stir in the figs, dates, pistachios, and ground spices. Set aside to let cool before serving.

photo: Ditte Isager
From Book My New Orleans , pp. 104
March 26, 2010

user reviews

Rate this Recipe
Star Star Star Star Star by jappygirl78, 3/29/2012We've used this recipe for our Seder dinner the last 3 years and it's always a big hit! Would recommend making it a day or two before for the flavors to meld a bit, but is also good same day.