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.
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.
