Coconut Charoset

Coconut Charoset

from Everyday Cooking for the Jewish Home by Ethel Hofman

This has been a family favorite for years.  It tastes a bit more like dessert than charoset --

Makes 3 cups.

Ingredients:

1/2 c walnut pieces

1/2 cup slivered almonds

2 medium apples, peeled, cored and cut into chunks

1/2 cup shredded coconut

1 tsp pumpkin pie spice

2 Tbsp honey

1/4 cup blackberry wine or blackberry juice (optional)

1. Preheat oven to 350.  Spread out nuts on a  small baking sheet.  Toast in oven or toaster oven,  stirring several times, until lightly browned and fragrant, 5-7 minutes.  Remove to a plate and let cool.

2. In a food processor, coarsely chop apples, walnuts and almonds.

3. Transfer to a medium bowl.  Add coconut, pumpkin pie spice, honey and enough wine or juice, if using, to make a stiff paste.  I prefer it without any liquid.

Note:  If using fresh coconut, grate finely, spread on a baking sheet and dry in a  200 degree oven for 3 hours, stirring occasionally.