Charazoti | The Jewish Week | Food & Wine


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©Jennifer Abadi;;

(Georgian Style Pear and Wine-Soaked Raisin Spread with Walnuts, Hazelnuts and Chestnuts)

Servings & Times
  • Serves 8 to 10 / Makes About 2 1/2 Cups
Active Time:
  • 15 min

For Charazoti:

1 cup walnuts

1/2 cup hazelnuts

1/3 cup whole raw almonds

1/2 cup peeled and cooked chestnuts (fresh or packaged)

1 to 2 tsp. sugar (optional)

Pinch of salt 

2 oz. ripe pear, cut into cubes (about 1/2 cup)

4 oz. Red Delicious apple, cut into cubes (about 3/4 cup)

2/3 cup black raisins soaked in 2/3 cup sweet kosher-for-Passover
red wine for 1 to 2 hours

2 tbsp. freshly squeezed orange juice

For Serving:

2 to 3 tbsp. finely chopped walnuts, hazelnuts or almonds (or a mixture of all three)


1. Pulse walnuts, hazelnuts, almonds, chestnuts, sugar (if desired) and salt in a food processor for about 30 seconds or just until coarsely ground and crumbly (do not over-grind). 

2. Add the pieces of pear, apple, raisins (and the wine it was soaked in), and orange juice and pulse until mixture becomes smooth and thick, almost like a pâté. 

3. Place into an air-tight container and chill for two hours. Serve in one or two small decorative bowls garnished with chopped nuts. Charazoti may be stored in the refrigerator for up to three days.