Title: Bibs Soles' Haroset
Categories: Jewish
Yield: 1 Servings

2		Apples, Spy
1	tb	Lemon juice; optional
2	c	Walnut halves
1/2	c	Hazelnuts; filberts
1/2	c	Sweet kosher wine; for Passover or more

A family recipe from Bonnie Stern (cooking school teacher and columnist in the Toronto. "Haroset is the fruit and nut paste that is eaten at Seders to symbolize the mortar which our ancestors used to do the pharoah's labour. My cousin Bibs Soles learned to make this her father-in-law, my late uncle mike. He never used to measure the ingredeints and neither does she.."

Peel and core apples. cut in quarters. Chop in food processor until finely grated. Transfer to a bowl and stir in lemon juice, if using. Add nuts to food processor and chop until finely chopped but with a few little chunks of nuts. Stir into apples. Add wine slowly - a few tablespoons at a time - until the mixture looks like a paste. (If you make this ahead, you will probably have to add more wine as mixture thickens slightly on standing.)

MAKES: about 2 CUPS Source: Quick Cuisine column by Bonnie Stern in Toronto Star posted by Anne MacLellan

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