24 dried figs
24 pitted dates
½ cup of dried apricots
½ cup pomegranate seeds
2 Granny Smith apples
½ cup toasted sesame seeds
1 tablespoon of honey
2 teaspoons ground ginger
1 teaspoon cinnamon
¼ teaspoon cayenne pepper (or more to taste)
In a food processed pulse figs, apricots, and dates into a rough paste
Peel Granny Smith apples and grate them with the largest holes on your grater
Combine all ingredients in a bowl, allow to sit in fridge for atleast 24 hours before serving (48 hours preferred)
Thank you to our wonderful alumnus Benjamin Pfeffer for providing this Charoset recipe. After graduating from UD in 2017 with a major in hospitality business management, Ben went to study at the Culinary Institute of America and then moved to New York City to work at a Michelin star restaurant called Del Posto - making lots of pasta! When the pandemic hit, his restaurant closed and he had to pivot. Since June 2020, Ben has been running a successful private dining business, making custom menus for small groups in New York City and the Hamptons. However, he has decided to make a career change and will pursue going back to school for an accelerated nursing program while still continuing his love of cooking when he can!
Below is a photo of Ben from culinary school with two Delaware hospitality business management alumni Caroline Wetzelberger on the left and Allison Waldman on the right!