Apple, Walnut And Fig Haroset With Mulled Wine Syrup
Cooking time: 30 minutes, plus optional chilling time
Yield: 12 servings (makes 3 cups)
This haroset offers a few twists on a version popular on many Passover tables. A quick-cooking syrup combines wine, sugar and cinnamon sticks into a cohesive whole that better coats the ingredients and avoids the grittiness you might otherwise get with ground spices and dry sugar. A splash of uncooked wine contributes a contrasting acidity. Chopped dried figs add natural sweetness and chewy, crunchy pops of texture. They also soak up the wine and syrup beautifully.
Use any red wine you like to drink. We thought this recipe worked well with a cabernet sauvignon. You can flavor the syrup with your choice of hard spices, such as cardamom pods, star anise, allspice, peppercorns or even fresh ginger. You’ll only use half the syrup; you can use the rest in another batch or haroset, or drizzle on yogurt, ice cream and fruit.
Make Ahead: While the haroset tastes great freshly made, it’s best after the flavors have a chance to meld. Try to make it at least a few hours in advance.
Storage Notes: The haroset can be refrigerated for up to 1 week. Leftover syrup will keep at least several months in the refrigerator.
1 cup (3 ounces/90 grams) walnut halves and pieces
1 1⁄2 cups (360 milliliters) plus 2 tablespoons red wine, divided, or more to taste
1⁄2 cup (3 1⁄2 ounces/100 grams) granulated sugar
2 cinnamon sticks
2 medium apples (13 ounces/380 grams total), peeled,
cored and diced
6 dried figs (4 ounces/110 grams total), each cut into 4 to 6
pieces
Pinch salt, or more to taste
Position the rack in the middle of the oven and preheat to 350 degrees. Place the nuts on a rimmed baking sheet and toast in the oven for 8 to 10 minutes, until lightly browned and fragrant, stirring halfway through. (You can also do this in a large, dry skillet over medium-low heat.) Transfer to a plate or cutting board, let cool completely and then chop.
In a wide pot or skillet over medium-high heat, combine the 1 1⁄2 cups of wine, sugar and cinnamon sticks, and stir until the sugar is dissolved. Bring to a boil, then reduce the heat to medium and cook until the liquid becomes syrupy and has reduced by about two-thirds, 11 to 13 minutes. The mixture will start to look foamier as it gets close. When it’s ready, a spatula dragged through the skillet should leave a trail that briefly holds before closing back up. Remove and discard the cinnamon sticks, transfer the syrup to a small bowl or container and let cool. (You should have 1⁄2 cup of syrup.)
In a large bowl, combine the walnuts, apples, figs, salt, 2 tablespoons of wine and 1⁄4 cup of the wine syrup. Taste, adding more wine, syrup or salt, as desired. For optimal flavor, transfer to an airtight container and refrigerate for a few hours before serving.
Nutrition (Per 1⁄4-cup serving) | Calories: 129; Total Fat: 6 g; Saturated Fat: 1 g; Cholesterol: 0 mg; Sodium: 26 mg; Carbohydrates: 16 g; Dietary Fiber: 2 g; Sugar: 12 g; Protein: 2 g.
From Washington Post staff writer Becky Krystal; syrup recipe adapted from Michele Humes on SeriousEats.com. ....................................................................................................................