Yid.Dish: Fig, Date and Cinammon Charoset

By Leah Koenig

Published June 30, 2005.
  • Print
  • Share Share

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.


  • Print
  • Share Share

The Forward welcomes reader comments in order to promote thoughtful discussion on issues of importance to the Jewish community. In the interest of maintaining a civil forum, the Forward requires that all commenters be appropriately respectful toward our writers, other commenters and the subjects of the articles. Vigorous debate and reasoned critique are welcome; name-calling and personal invective are not. While we generally do not seek to edit or actively moderate comments, the Forward reserves the right to remove comments for any reason.



Most Read Most Emailed



    Would you like to receive updates about new stories?






    You may also be interested in our English-language newsletters:







    We will not share your e-mail address or other personal information.

    Already subscribed? Manage your subscription.