Sephardi charoset
- Preparation and cooking time
- Prep:
- Cook:
- plus cooling
- Easy
- Serves 4 - 6
Ingredients
- 100ml-120ml sweet dessert wine, red wine or grape juice
- 110g raisins
- 55g medjool dates, or regular dates, finely chopped
- 55g dried apricots, finely chopped
- large pinch of cinnamon, plus extra to taste (optional)
- 60g whole almonds, toasted
Method
- STEP 1
Heat 100ml wine or grape juice in a pan. Bring to a simmer and add the dried fruit and cinnamon. Simmer gently until the liquid is syrupy and the fruit tender, about 5-6 mins. If the liquid evaporates before the fruit has softened or starts to dry out, add another 20ml of wine or grape juice. Turn off the heat and leave to cool.
- STEP 2
Tip the toasted almonds into the small bowl of a food processor and pulse until you have larger and smaller pieces, but no whole nuts. Tip them into a mixing bowl, then spoon the cooled fruit mixture into the food processor and pulse until it starts to form a paste, but still has some bigger lumps of fruit remaining.
- STEP 3
Scrape the fruit into the mixing bowl with the nuts and stir to combine. Add a pinch of salt and taste, adding more cinnamon and salt to taste, if you like. Will keep for several days in an airtight container.
