Sephardic Apricot-Cherry Charoset (Pareve)

Makes 2-2 ½ cups

Cook’s Tips:

  • Use kitchen scissors to cut up dried fruits.
  • May be prepared a week ahead.
  • Place in serving bowl, cover tightly with saran wrap and refrigerate.


  • 1 cup dried apricots, cut up
  • ¼ cup dried cherries
  • 3 large dried peaches (about 4 ounces), cut in chunks
  • ¼ cup walnuts or pecans
  • 2 tablespoons packed fresh mint leaves
  • 3-4 tablespoons sweet wine
  • 2 tablespoons honey or to taste


  • Place dried fruits in a bowl and cover with boiling water. Let stand 30 minutes or so to soften. Drain well.
  • Place in a food processor and pulse to chop coarsely.
  • Add the nuts, mint, 3 tablespoons wine and honey. Process to chop finely. Transfer to a bowl. Add more honey or wine as desired.
  • Serve at room temperature.