Alon Shaya’s Charoset

Image by Liza Schoenfein

By Alon Shaya April 13, 2016

My grandmother would make the best Sephardic-style charoset. This is based off hers, with an Italian twist. I love what the flavor of the Moscato wine and hazelnuts adds to the dates and figs. I also like to make this year-round and eat it with everything. Try it with grilled ciabatta and fresh ricotta cheese.

Serves 6

1/3 cup rice wine vinegar
1/3 cup granulated sugar
1/3 cup Moscato d’Asti wine
1/3 cup onions diced ½ inch x ½ inch
3 Granny Smith apples peeled, cored and diced ½ inch x ½ inch
¼ cup honey
1 cup dried figs diced ½ inch x ½ inch
1 cup dates, diced ½ inch x ½ inch
¼ cup good-quality apricot preserves
½ of a lemon, zest and juice
½ of an orange, zest and juice
½ cup hazelnuts, toasted and lightly chopped
½ cup pistachios, toasted and lightly chopped
1/8 teaspoon kosher salt
Pinch of ground allspice
Pinch of ground cardamom
Pinch of ground cinnamon

1) In a medium-size sauce pot, combine the first six ingredients and cook on a low flame until the onions become translucent. You want the apples to retain their shape, so stir gently. Remove from the heat and set aside.

2) In a separate mixing bowl, combine the figs, dates, apricot preserves and citrus juices and zest. Place this mixture into a food processor and lightly pulse one or two times until the ingredients are combined (but not puréed). Remove from the food processor and place back into the mixing bowl.

3) Gently mix the apple and onion mixture into the fig and date mixture. Then fold in nuts, salt and spices.

Recipe courtesy of Chef Alon Shaya of Shaya.

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