Watch me make “the best charoset in the world.” Yes, that's what I said live on television with the KTLA 5 Morning News. What chutzpah!
- Cut apples and pears into equal size large chunks.
- “Pulse” in food processor until finely chopped, being careful not to overdo it so they don’t become mushy. Put in a large bowl. (If you don’t have a food processor, this recipe can be a reminder of the times when we were slaves in Egypt. The good news is, hand chopped food tasted better.)
- In your food processor now “pulse” the figs, prunes or raisins until they are finely chopped and add them to the apples.
- Pulse the walnuts until they are finely chopped and add them to the fruit.
- Zest the orange using a microplane grater, a zester or the small holes of a regular grater. Add to mixture.
- Juice the orange into the food processor, along with the dates, cinnamon and a cup of the moscato. Pulse until fully pureed.
- Add to the fruit and nut mixture. Stir.
- Add another cup of moscato to mixture and stir.
- Put mixture into a cooking pot over medium heat until it reaches a boil. Then turn heat to low and let simmer uncovered for 15 minutes.
- Put back into bowl and let cool. Cover and put in fridge until ready for use.
- Right before serving, add another “glug” of moscato to the charoset for a little freshen up and there you go! Dayenu.