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Endive Spears with Dried Fruit Charoset

A traditional dish served at the Passover table, charoset is made from fruits and nuts and lends itself to a host of variations. Our version, which includes four types of dried fruits plus toasted walnuts, is sweetened with honey and spiced with cinnamon. Spoon into individual endive leaves for easy serving.

Ingredients:

  • 1 cup (8 fl. oz./250 ml) kosher sweet red wine, such as
      Manischewitz
  • 1 1/2 oz. (45 g) dried apples, diced
  • 2 oz. (60 g) dried apricots, diced
  • 3 oz. (90 g) dried sour cherries, roughly chopped
  • 1 1/2 oz. (45 g) golden raisins
  • 2 Tbs. honey
  • 1 Tbs. lemon zest
  • Pinch of kosher salt
  • 2 cinnamon sticks
  • 2 oz. (60 g) walnut halves, toasted and chopped
  • Leaves from 2 heads Belgian endive

Directions:

In a small saucepan over medium-high heat, bring the wine to a boil. Add the dried apples, apricots, cherries, raisins, honey, lemon zest, salt and cinnamon sticks. Reduce the heat to medium-low and simmer, stirring occasionally, until most of the liquid has evaporated, 8 to 10 minutes. Remove from the heat and cool to room temperature.

Remove the cinnamon sticks and fold in the walnuts. Spoon the fruit mixture into the endive leaves and serve immediately. Serves 10 to 12.

Williams-Sonoma Kitchen