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Sephadic Haroset


24 dried figs
24 pitted dried dates
8 prunes
4 oranges, peeled and sectioned
juice of 1 lemon
1 cup walnuts
1 cup almonds
1/4 cup sugar
pinch of nutmeg
pinch of cinnamon

In food processor, coarsely chop figs. Working order, add remaining ingredients one at a time, pulsing after each addition. Mixture will be almost smooth and pasty. Refrigerate until ready to serve, up to 1 week. Bring to room temperature before serving.




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.