Charoset - Dates, Figs & Plums
Dried fruits stewed together and tweaked with a tinge of cinnamon and wine - a delicious treat for the Passover seder, symbolizing the mortar used by the Hebrews during their enslavement in Egypt, and an easy appetizer or topping for ice cream.
Thanks to Dovid Waldman who shared this recipe by Pam Reiss, published in the Jewish Post & News years ago. He uses it to fill hamentashen, too. Choose between a sweet wine or the sweet/tart flavour of balsamic vinegar (I used fig) or a combination of both, according to your taste. Make sure you use enough wine or balsamic so the mixture is slightly loose, not too sticky.
Another alternative - Date/Mango Chutney. Back to Appetizers
Serves: 10
Time: 40 minutes
Ingredients
12 medjool dates, pitted and coarsely chopped
10 dried figs, coarsely chopped
10 dried apricots, coarsely chopped
10 dried plums (prunes), pitted and coarsely chopped
1 1/2 cups cold water
1/4 cup sweet sweet wine, such as Manischewitz or Mediera OR 1 tablespoon balsamic vinegar, and more according to taste
1/4 tsp. cinnamon or 1 cinnamon stick
1/2 cup coarsely chopped walnuts (optional)
Method
Chop the fruit into coarse pieces. Combine the fruit and water in a saucepan and bring to a boil over medium-high heat.
Reduce the heat to medium-low. Cover the saucepan and cook for 30 minutes. Stir every 10 minutes. Mash if necessary to smooth out the paste.
Remove the saucepan from the heat and blend in the cinnamon or cinnamon stick, walnuts and wine or balsamic vinegar, 1 tablespoon at a time. Taste to find that right sweet/sour balance. Remove the cinnamon stick after 20-30 minutes.
Serve at room temperature on a piece of matzah or cracker, as a dessert in ramekins or over ice cream.
Dried fruits stewed together and tweaked with a tinge of cinnamon and wine - a delicious treat for the Passover seder, symbolizing the mortar used by the Hebrews during their enslavement in Egypt, and an easy appetizer or topping for ice cream.
Thanks to Dovid Waldman who shared this recipe by Pam Reiss, published in the Jewish Post & News years ago. He uses it to fill hamentashen, too. Choose between a sweet wine or the sweet/tart flavour of balsamic vinegar (I used fig) or a combination of both, according to your taste. Make sure you use enough wine or balsamic so the mixture is slightly loose, not too sticky.
Another alternative - Date/Mango Chutney. Back to Appetizers
Serves: 10
Time: 40 minutes
Ingredients
12 medjool dates, pitted and coarsely chopped
10 dried figs, coarsely chopped
10 dried apricots, coarsely chopped
10 dried plums (prunes), pitted and coarsely chopped
1 1/2 cups cold water
1/4 cup sweet sweet wine, such as Manischewitz or Mediera OR 1 tablespoon balsamic vinegar, and more according to taste
1/4 tsp. cinnamon or 1 cinnamon stick
1/2 cup coarsely chopped walnuts (optional)
Method
Chop the fruit into coarse pieces. Combine the fruit and water in a saucepan and bring to a boil over medium-high heat.
Reduce the heat to medium-low. Cover the saucepan and cook for 30 minutes. Stir every 10 minutes. Mash if necessary to smooth out the paste.
Remove the saucepan from the heat and blend in the cinnamon or cinnamon stick, walnuts and wine or balsamic vinegar, 1 tablespoon at a time. Taste to find that right sweet/sour balance. Remove the cinnamon stick after 20-30 minutes.
Serve at room temperature on a piece of matzah or cracker, as a dessert in ramekins or over ice cream.