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Amy Rosen’s Charoset

 

 

Amy Rosen is a three-time cookbook author with the forthcoming “Toronto Eats” out in September. A bakery entrepreneur and former Food Editor at Chatelaine and House & Home magazines, she writes regularly for publications like Food & Wine, Maclean’s, enRoute, The Globe and Mail and National Post. Her bakery, Rosen’s Cinnamon Buns, is located in Toronto’s Little Portugal neighbourhood.    

 

Sephardic Charoset

 

1 cup pitted dates, chopped
1 cup sultanas
1/2 cup sweet red Passover wine
1/2 cup toasted walnuts, coarsely chopped
dash of orange flower water (optional)
 
To a large pan add the dates and sultanas and cover with wine and a touch of water so fruit is covered. 

Simmer over low heat, stirring occasionally, until the dates fall apart and then thicken into a soft paste as you stir. Remove from heat, add walnuts and orange flower water, give a big stir. 

Cover and refrigerate before serving.  

 

Ashkenazi Charoset

 
4 green apples, cored, peeled and chopped
1 cup walnuts
½ cup sweet red Passover wine
2 tsp cinnamon
1 tbsp honey 

Add all ingredients to a food processor and pulse until smooth. 

Cover and refrigerate before serving.