Mexican Haroset

9 ingredients
4 steps

Ingredients

  • 1/2 cup coconut, shredded
  • 1 pound rose apples, peeled, cored, and diced small
  • 12 ounces banana, peeled and cut into small dice
  • 1 pound dates, pitted and cut into small dice
  • 8 ounces blanched almonds, chopped
  • 2 tablespoons cinammon, grounded
  • 1 cup pomegranate seeds
  • 3 tangerines, segmented and diced
  • 1 cup Riesling wine

Directions

  1. 1
    Heat a saute pan and add the fruits.
  2. 2
    Saute the fruits lightly and add the wine.
  3. 3
    Cook until the fruits have softened but not broken down.
  4. 4
    Allow at least 2 hours to cool before serving.

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