Moscato Spice Charoset

Moscato Spice Charoset
3 from 2 ratings
Chilled moscato is one of my favorite dessert wines, and savoring it with fruit and nuts in this charoset recipe will transport your seder to the rolling vineyards of Piemonte where moscato grapes are grown (or to the wine-growing regions of Israel or California, where several kosher moscatos are made).
  • 2 granny smith apples
  • 1 pear
  • 1 1/2 cup shelled walnuts
  • 7 dried figs
  • 8 pitted dates
  • 1 tablespoon cinnamon
  • juice and zest from 1 orange
  • 1 bottle good moscato wine*
  1. Cut the apples and pears into equal size large chunks. Pulse in food processor until finely chopped, careful not to overdo it so that 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. But the good news is, hand-chopped food tasted better.)
  2. Pulse the figs until they are finely chopped and add them to the fruit, then pulse the walnuts and add to the bowl as well. Add the zest to the bowl with the fruit, and the juice to the food processor with the dates, cinnamon, and cup of moscato. Pulse until finely pureed. Add to the fruit and nut mixture and stir. Add another cup of wine to the mixture and stir again, then add the mixture to a saucepan over medium heat and gently bring to a boil. Turn the heat to low and let it simmer, uncovered, for 15 minutes. Put the charoset into a serving bowl and let cool; refrigerate until ready to use. Before serving, add another "glug" of moscato wine to freshen it up.