I have always enjoyed making and eating Sephardic charoset recipes because they often taste like dessert. This recipe merges several charoset traditions and, unlike the classic Ashkenazi varieties, this one has a chunky texture.
You can prepare everything except the apples three days in advance. Add the apple just before serving.
Serves: 25
Preparation: 10 minutes
Ingredients
● 230g pitted dates
● 150g dried figs
● ¼ tsp ground nutmeg
● ¼ tsp ground ginger
● 2 tbsp sweet kosher wine
● 1 tsp orange zest (from 1 medium orange)
● 120g walnuts, chopped into 8mm pieces
● 200g dried apricots, chopped into 6mm pieces
● 1½ red apples, not peeled, chopped into 8mm pieces
Method
● In the bowl of a food processor fitted with a metal blade, place the dates, figs, nutmeg, ginger, wine, and zest.
● Process to a paste.
● Add the walnuts and apricots and process until the mixture comes together.
● Scoop into a small serving bowl.
● Add the chopped apples and stir.
