Name: Apricot, Date, and Pistachio Haroseth
Cook time: 15 min
Total time: 15 min
Yield: Makes about 3 cups
Ingredients: 2/3 cup whole almonds with skin, toasted and cooled; 2/3 cup unsalted shelled pistachios; 1 cup dried apricots (preferably California/Pacific), coarsely chopped (5 ounces); 2/3 cup pitted dried dates, coarsely chopped; 1/2 cup cream Sherry; 1 (3- by 1/2-inch) strip orange zest, finely chopped (1 teaspoon); 1/4 teaspoon cinnamon; 1/4 teaspoon ground cardamom; 1/4 teaspoon cayenne

Apricot Date and Pistachio Haroseth for Passover in a bowl next to a roast game hen.

Jonny Valiant

Haroseth, a thick condiment of fruit, nuts, and wine, symbolizes the mortar the Israelites used in Egypt. Roberts's particular mix of almonds, pistachios, dates, and dried apricots, reflective of the Middle East, is outstanding (note that we prefer the sweet-tart complexity of California/Pacific apricots to the bland sweetness of Turkish ones). Enjoy leftover haroseth slathered on matzos or crackers; we discovered it's great with Manchego cheese as well.

Cooks' notes:

•If dried fruit isn't soft, soak in boiling-hot water 10 minutes. Drain and pat dry before proceeding.
•Haroseth can be made 2 days ahead and kept in an airtight container at room temperature.

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