Sephardic Charoset Truffles Recipes

Steps:

• In a small bowl, combine the pomegranate juice and cinnamon.
• Combine the dates, apricots, cherries, almonds, and pistachios in the bowl of a food processor fitted with the blade attachment. Pulse together until mixture is coarsely combined. Add the cinnamon-juice mixture and process until the mixture forms a smooth, sticky paste. Add more juice, a teaspoon at a time, if the paste does not stick together.
• Spread the coconut flakes on a large plate or jelly roll pan. Roll the dough, 1 heaping tablespoon at a time into a ball; roll in the coconut to coat evenly. Store in an airtight container at room temperature.

Steps:

• Arrange the fruit on a platter.
• Whisk the honey, orange juice (or juice and wine), cayenne, cardamom and ginger together. Pour over the fruit, cover and refrigerate for 30 minutes.
• Stir in the walnuts and dates. Garnish with orange zest. Serve.
• Servings are estimated.

Steps:

• Heat 100ml wine or grape juice in a pan. Bring to a simmer and add the dried fruit and cinnamon. Simmer gently until the liquid is syrupy and the fruit tender, about 5-6 mins. If the liquid evaporates before the fruit has softened or starts to dry out, add another 20ml of wine or grape juice. Turn off the heat and leave to cool.
• Tip the toasted almonds into the small bowl of a food processor and pulse until you have larger and smaller pieces, but no whole nuts. Tip them into a mixing bowl, then spoon the cooled fruit mixture into the food processor and pulse until it starts to form a paste, but still has some bigger lumps of fruit remaining.
• Scrape the fruit into the mixing bowl with the nuts and stir to combine. Add a pinch of salt and taste, adding more cinnamon and salt to taste, if you like. Will keep for several days in an airtight container.

Steps:

• In food processor, purée dates until smooth. Add bananas, raisins, wine, and date syrup and process to combine. Add walnuts, pistachios, almonds, cinnamon, allspice, ginger, nutmeg, and cloves and process until smooth. Store, covered, at room temperature until ready to serve.

Steps:

• Soak the raisins and dates in boiling water for several minutes.
• Core and peel apple and chop.
• In separate bowl mix wine, OJ, and ginger.
• Place drained raisins and dates in food processor and pulse several times.
• Add nuts and wine mixture and pulse again until you have a coarse paste.
• I like it a little chunky so I do not pulse as much.
• Remove to bowl.
• Add in apple.
• Cover and refrigerate.
• It is possible to chop the dates and raisins by hand and use crushed almonds.