Yid.Dish: Fig, Date and Cinammon Charoset
Traditional Sephardic style
1 cup dried black figs, stems cut off
1 cup dried dates, pitted
1 cup dried apricots
3 cups red wine or apple juice
1 tablespoon cinnamon
½ cup toasted almonds
¼ cup brown sugar
3 tablespoons pomegranate molasses
Place the dried fruit in a large bowl. Heat the wine or apple juice to a simmer. Pour over the fruit and let steep for 1 hour.
Squeeze all the liquid out of the fruit. Reserve the liquid. Place the fruit in a food processor and pulse or chop by hand until the mixture is combined and only slightly chunky. You may need to add some of the reserved soaking liquid to help the fruit to stick together.
Add the remaining ingredients and stir to combine. Roll the charoset into walnut sized balls and roll into ground almonds for additional texture if desired.
A message from our CEO & publisher Rachel Fishman Feddersen
I hope you appreciated this article. Before you go, I’d like to ask you to please support the Forward’s award-winning, nonprofit journalism during this critical time.
At a time when other newsrooms are closing or cutting back, the Forward has removed its paywall and invested additional resources to report on the ground from Israel and around the U.S. on the impact of the war, rising antisemitism and polarized discourse..
Readers like you make it all possible. Support our work by becoming a Forward Member and connect with our journalism and your community.
— Rachel Fishman Feddersen, Publisher and CEO