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RABBI SHAUL OSADCHEY’S “BIG BAD CHAROSET”

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Servings 8 approx

Ingredients
  

  • 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

Instructions
 

  • Mix dried ancho pepper, cumin, paprika, and salt in a bowl.
  • Roast pecans in a heavy medium skillet until lightly toasted and fragrant, 4-5 minutes.
  • Toss pecans in bowl with spice mixtur
  • Return pecans to skillet and toss briefly to coat.
  • Dice mango, cherries, and jicama and place in a bowl.
  • Add pomegranate juice, lemon juice, and honey to dried fruit and jicama. Let stand for 15 minutes, stirring occasionally.
  • In a sauce pan, add orange peel and tequila; sauté until orange zest is soft and alcohol is burned off.
  • Combine spiced pecans, dried fruit mixture, and orange zest.
  • Chill and serve when ready.

Notes

Can be made 1 day ahead.  Cover and chill.
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