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Sephardic-Style Date Haroset


Yield

1

serving

Prep

20

min

Cook

60

min

Ready

80

min

Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber, Very low in sodium, Low Sodium
 

Ingredients

1 pound dates
pitted, chopped
cups water
warm
8 tablespoons wine
sweet, optional
½ teaspoon cinnamon
ground
½ cup walnuts
or almonds, finely chopped
* not incl. in nutrient facts

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.

First published: last updated: 2015-03-25

Comments

 

Nutrition Facts

Serving Size 246g (8.7 oz)
Amount per Serving
Calories 44020% of calories from fat
 % Daily Value *
Total Fat 10g 15%
Saturated Fat 1g 3%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 8mg 0%
Total Carbohydrate 29g 29%
Dietary Fiber 10g 41%
Sugars g
Protein 13g
Vitamin A 0% Vitamin C 1%
Calcium 6% Iron 10%
* based on a 2,000 calorie diet How is this calculated?
 

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