Recipe Index

Ingredients

• 3 1/3 cups unsweetened shredded coconut
• 1 3/4 cups raw almonds
• 3 cups water, plus more as needed
• 2 cups mixed dried apples and pears, coarsely chopped
• 1 1/2 cups raisins
• 1 1/4 cups dried apricots, coarsely chopped
• 1 cup cherry preserves
• 1/2 cup sweet kosher wine, plus more to taste
• 1 teaspoon ground cinnamon, plus more to taste

Method

1. Put the shredded coconut in a large saucepan with the water. Bring to a simmer over medium heat and cook, stirring often, for 10 minutes until the coconut softens and the liquid turns milky.
2. Stir in the dried apples and pears, raisins and apricots. Simmer gently for 8-10 minutes, stirring, until the fruit plumps and most of the liquid is absorbed; add a splash more water if it looks dry.
3. Meanwhile, toast the almonds in a dry frying pan over medium heat for 4-5 minutes until fragrant, then chop them coarsely.
4. Take the pan off the heat and stir in the cherry preserves, wine, cinnamon and the chopped almonds.
5. Mix well, taste, and adjust with a little more wine or cinnamon. The charoset should be moist and hold together when spooned, not soupy.
6. Cool to room temperature, cover, and refrigerate until serving. Serve chilled or at room temperature.

Total: 20 min

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data