Are you ready for something new for Passover? If you’re used to an apple-walnut charoset on your Seder plate, how about trying this variety made from dates, dried apricots, and almonds. The recipe is inspired by Tori Avery’s Sephardic Charoset Truffles. For Tori’s truffles, she pulses the main ingredients in a food processor, then forms the resulting mixture into balls and rolls them in cinnamon and sugar. They’re very pretty —take a look.
My daughter asked me to make some for a Women’s Seder that we attended, but we don’t have a food processor, so I simply chopped up the ingredients and mixed them together. Without apples, the charoset traveled well and still looked fresh on the Seder table. To cut the sweetness of the dried fruit I doubled the nuts and left out the sugar. I wish I had used pistachios instead of almonds, as Tori did, because the light green would have made the mixture of colors even more pretty. Well, next year in Jerusalem.
1 1/2 cups chopped pitted dates
1 1/2 cups chopped dried apricots
1/2 cup raisins
1 1/2 cups chopped almonds (or chopped shelled pistachios)
2 tbsp honey
2 tsp cinnamon
Maria Bywater is the author of Sew Jewish: The 18 Projects You Need for Jewish Holidays, Weddings, Bar/Bat Mitzvah Celebrations, and Home. She teaches hands-on Judaica sewing workshops. Her Sew Jewish blog is usually about sewing, but everyone once in a while you have to stop sewing to eat, so this is one of an intermittent series of posts about food.