Tropical Charoset Food

TROPICAL CHAROSET

Steps:

• Combine all ingredients in food processor and purée. Transfer mixture to large saucepan and simmer over low heat, stirring frequently, until thickened, about 15 to 20 minutes. Cool completely, then chill, covered, until cold. Serve with matzoh or corn tortillas.
• Tip:
• Canela, also called true, Mexican, Ceylon, or Sri Lanka cinnamon, is a less pungent variety than the cassia cinnamon commonly used in the U.S. It's available at www.adrianascaravan.com.

ASHKENAZI CHAROSET

Steps:

• Heat the oven to 180C/160C fan/gas 4. Toast the walnuts until dark and fragrant, about 7-10 mins, taking care not to burn them. Allow to cool, then chop finely.
• Peel, core and finely chop the apples. Mix with the cinnamon, lemon juice, silan (date syrup), orange zest, sweet wine or grape juice and salt. Add the cooled nuts and stir again to combine. Transfer it to a closed container and keep chilled.

SEPHARDI CHAROSET

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.