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Passover 2006
A PASSOVER SEDER DIFFERNT FROM ALL OTHERS

 

Chef Roberto Santibaņez of Rosa Mexicano in New York, NY on StarChefs.com
Chef Roberto Santibaņez

Rosa Mexicano

9 East 18th Steet
New York, New York 10003
(212) 533-3350

1063 1st Avenue
New York, New York 10023
(212) 753-7407

61 Columbus Avenue
New York, New York 10023
(212) 977-7700

575 7th Northwest
Washington, D.C. 20004
(202) 783-5522

245 18th Street
Atlanta, Georgia 30363
(404) 347-4090

Tropical Harroset
Chef Roberto Santibañez of Rosa Mexicano—New York, NY
Adapted by StarChefs.com

Yield: 6 Servings

Ingredients:

  • 1 pear, peeled, cored and diced
  • 3 apples, peeled, cored and chopped
  • 3 bananas, peeled and mashed
  • 1 pound dates, pitted
  • 1/2 pound almonds, blanched
  • 2 Tablespoons ground cinnamon
  • 1 cup sweet wine

Method:
Combine all ingredients in a food processor and puree. Transfer the mixture to a saucepan and simmer over low heat, approximately 15-20 minutes, adding additional wine or water as needed. Allow to cool; cover and refrigerate for 1-2 hours.

To Serve:
Serve Harroset as a spread with matzoh.

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  • The Mensch Chef
  • Forum: Passover in Restaurants

  •    Published: March 2006
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