- Charoset is one of the foods on the Passover sedar plate. This is the simplest form of Sephardic charoset.
- It also makes a great spread for bread any time of the year!
- I prefer medjool dates, but any type will do. I avoid dates coated in sugar because some people have food sensitivities or allergies to sugar. Dates are plenty sweet without sugar.
- Steps #1 and #4 make 2 cups date puree. If you want to buy date puree already made, you can skip those steps.
- The toasted and ground almonds (steps #2 and #3) can be made as much as a week in advance and stored in a jar.
3 ounces almonds
1½ teaspoons cinnamon
- To make the date puree, put the 3 cups of dates in a saucepan with 2 cups water and bring to a boil. Lower heat, cover, and simmer until the dates are tender. If a lot of the water cooks off, add more.
- To toast the almonds, use one of the methods found here. This can be done as much as a week in advance or while the dates are cooking. I like to preheat my oven to 400°, line a jelly roll pan with foil, spread out the almonds, and toast them for about 10-15 minutes. Every 5 minutes, I turn them with a spatula so they are toasted on all sides. Watch them carefully as they brown quickly.
- Whirl the toasted almonds in the food processor until they are pretty fine. Take the nuts out of the processor. If it is a week ahead, store the nuts in a jar.
- Put the dates and any leftover cooking water in the food processor and whirl until the puree is smooth. Add more water, if needed.
- Add the cinnamon to the date puree and whirl again.
- Add the nuts and whirl again..
- Store in the fridge.
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