Sephardic-Style Date Haroset
Submitted by Jaxon
Sephardic-style date haroset made from simmered date paste with sweet wine, cinnamon, and chopped walnuts. A rich, fruity Passover tradition that keeps for two weeks.
YIELD
1 servingPREP
20 minCOOK
60 minREADY
80 minWhile Ashkenazi haroset leans on apples and walnuts, the Sephardic version puts dates front and center, and the result is something closer to a luxurious fruit paste than a chunky relish.
Pitted dates soak for an hour, then simmer until they break down into a thick, sticky paste. A pass through a food mill or food processor smooths everything out, and sweet wine and ground cinnamon get stirred in once it cools.
Chopped walnuts (or almonds) folded in or scattered on top add crunch.
It keeps in the fridge for up to two weeks, making it one of those Passover preparations you can tackle well ahead of the Seder.
Kitchen Tips
- Stir the dates frequently while they simmer. They stick to the bottom of the pan fast once the water starts to cook off.
- If the paste is too thin after cooking, simmer it down further. It should be thick enough to hold its shape on a spoon.
- Dark raisins can replace up to half the dates if you want a slightly different flavor profile.
- Bring the haroset to room temperature before serving. Cold dulls the flavors.
Ingredients
Directions
If desired you can substitute dark raised for up to half the dates.
Put the dates and water into a medium sized saucepan and let them soak for 1 hour.
Then bring them to a boil over high heat. Lower the heat, cover, and simmer for 30 to 60 minutes, or until they are very soft and form a paste.
During the cooking period, stir the dates often, and mash then with a spoon to help break them down.
To smooth out the paste, press it through a sieve, colander, or food mill, or purée it in a food processor.
If the purée is too thin and does not have a rich date taste, return it to the saucepan and simmer it down to the desired consistency, keeping in mind that it will thicken slightly more as it cools.
Let the date paste cool to room temperature.
Stir in the desired amounts of wine and cinnamon.
Stir in the nuts and/or sprinkle them on top.
Store the paste in the refrigerator, tightly covered, for up to 2 weeks.
For the best flavor, let it come to room temperature before serving.
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