Spread charoset with figs on matzoh or sandwich with bitter herbs. This Passover, try Sephardic haroseth, made of dried figs, nuts, and wine.
Course: Side Dish
1 1/4cupsdiced Orchard Choice or Sun-Maid California Dried Figs , preferably Mission (remove any stems before dicing)
1/2cupdiced pitted dates
1/4cupdiced dried apricots, peaches, or pears
1/2cup + 1-2 TBSPsweet wine, orange juice, or tangerine juice, more if needed
1 1/4teaspoonsground ginger
Chopped walnuts or shredded coconut for rolling or garnish, (optional)
Dried fig slices (optional)
Finely chop the almonds in a food processor, leaving small chunks. Transfer to a medium bowl. Chop the walnuts in the food processor, pulsing to leave small chunks. Add to the bowl of almonds.
Combine the dates, apricots, figs and raisins in the food processor. Add 1/3 cup wine or juice and the ginger and cinnamon. Process the mixture until it forms a slightly chunky spread, stopping occasionally to scrape it down and adding more wine or juice by tablespoons if necessary to enable the mixture to blend.
Transfer the blended fruit to the bowl of chopped nuts and mix well. Add more wine or juice by tablespoons until the mixture is moist enough to be shaped in balls, if you like, or until the mixture has the consistency of a thick spread.
To serve the haroset as truffles,shape small spoonfuls of it in balls and roll between your palms until smooth.Roll each one in chopped walnuts or shredded coconut and transfer to a serving plate. If you like, garnish each one with a dried fig slice.
To serve the haroset as a spread,spoon it into a shallow serving bowl. If you like, garnish it with chopped nuts and dried fig slices.