A version of this charoset was described to me by Irina Kazhiloti. The walnuts, which are commonly found in Georgian cooking, are added in a larger quantity than the rest of the nuts, while the addition of pears and peeled chestnuts give it a thick texture similar to a pâté. Try serving this with one or two other charosets at your Seder table this year!
(Georgian Style Pear and Wine-Soaked Raisin Spread
with Walnuts, Hazelnuts, and Chestnuts)
Yield: Serves 8 to 10 / Makes About 2 1/2 Cups
1 cup walnuts
1/2 cup hazelnuts
1/3 cup whole raw almonds
1/2 cup peeled and cooked chestnuts (fresh or packaged)
1 to 2 teaspoons sugar (optional)
Pinch of salt
2 ounces ripe pear, cut into cubes (about 1/2 cup)
4 ounces Red Delicious apple, cut into cubes (about 3/4 cup)
2/3 cup black raisins soaked in 2/3 cup sweet kosher for Passover red wine for 1 to 2 hours
2 tablespoons freshly squeezed orange juice
2 to 3 tablespoons finely chopped walnuts, hazelnuts, almonds (or mixture of all three)
1. Pulse walnuts, hazelnuts, almonds, chestnuts, sugar (if desired) and salt
in a food processor for about 30 seconds or just until coarsely ground and crumbly
(do not over grind).
2. Add the pieces of pear, apple, raisins (and the wine it was soaked in),
and orange juice and pulse until mixture becomes smooth and thick, almost like a pâté.
3. Place into an air-tight container and chill for 2 hours. Serve in one or two small decorative bowls garnished with chopped nuts. Charazoti may be store in the refrigerator for up to 3 days.