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RABBI SHAUL OSADCHEY’S “BIG BAD CHAROSET”

  • ½ cup pecans (pieces or halves)
  • 1 tsp dried ancho chili pepper
  • 1 tsp cumin
  • 1 tsp smoked paprika
  • Pinch Salt
  • ½ cup chopped dried mango
  • ½ cup chopped dried cherries
  • ½ cup diced jicama
  • ¼ cup pure pomegranate-mango juice
  • 1 ½ tsp lemon juice
  • 1 tblsp honey
  • 2 oz tequila (or substitute Slivovitz Plum Brandy)
  • 1 tsp finely grated orange zest
  1. Mix dried ancho pepper, cumin, paprika, and salt in a bowl.
  2. Roast pecans in a heavy medium skillet until lightly toasted and fragrant, 4-5 minutes.
  3. Toss pecans in bowl with spice mixtur
  4. Return pecans to skillet and toss briefly to coat.
  5. Dice mango, cherries, and jicama and place in a bowl.
  6. Add pomegranate juice, lemon juice, and honey to dried fruit and jicama. Let stand for 15 minutes, stirring occasionally.
  7. In a sauce pan, add orange peel and tequila; sauté until orange zest is soft and alcohol is burned off.
  8. Combine spiced pecans, dried fruit mixture, and orange zest.
  9. Chill and serve when ready.

Can be made 1 day ahead.  Cover and chill.