Great on matzo, or on its own.
Disclaimer: I do not measure when I cook so all amounts are flexible
Ingredients
Apples: 2-3 (variety variable)
Red wine: ½-¾ Cup (125-190ml)
Almonds (crushed): ½-¾ Cup (125-190ml)
Sugar: To taste, if necessary
A Sweet Syrup (preserves, honey, maple syrup): As necessary, ~3tbsp (45ml) or more if no sugar
Directions
Chop up the apples and place them in a bowl, or I use a glass jar, covered, and fill with as little boiled water as possible to still cover them. Sit 45-minutes to an hour or until mostly soft (they will get softer later).
Empty out the water. Add in the almonds—the chunkier the better—and mix these in before adding the wine. This should be given a good while to sit, and you may wish to empty some, but definitely not all, before the next step, depending on how brick-ish you want this (I like mine moist, but this is less in the spirit of the holiday).
Add in the jam or syrup (I used apricot preserves) and give it a good stir. Wait a few minutes, and if it isn't the consistency you want, probably add in another tbsp of your jam/syrup, or use pure sugar.
Disclaimer: I do not measure when I cook so all amounts are flexible
Ingredients
Apples: 2-3 (variety variable)
Red wine: ½-¾ Cup (125-190ml)
Almonds (crushed): ½-¾ Cup (125-190ml)
Sugar: To taste, if necessary
A Sweet Syrup (preserves, honey, maple syrup): As necessary, ~3tbsp (45ml) or more if no sugar
Directions
Chop up the apples and place them in a bowl, or I use a glass jar, covered, and fill with as little boiled water as possible to still cover them. Sit 45-minutes to an hour or until mostly soft (they will get softer later).
Empty out the water. Add in the almonds—the chunkier the better—and mix these in before adding the wine. This should be given a good while to sit, and you may wish to empty some, but definitely not all, before the next step, depending on how brick-ish you want this (I like mine moist, but this is less in the spirit of the holiday).
Add in the jam or syrup (I used apricot preserves) and give it a good stir. Wait a few minutes, and if it isn't the consistency you want, probably add in another tbsp of your jam/syrup, or use pure sugar.
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