Charoset is a paste made from fruit and nuts and rolled into balls. Traditionally served during Passover Seder, the color and texture are meant to represent the mortar with which the Israelites bonded bricks when they were enslaved in Ancient Egypt. Charoset comes from the Hebrew word for clay.
Adapted from Quiches, Kugels and Couscous: My Search for Jewish Cooking in France by Joan Nathan (Knopf).
Prep Time: 30 minutes
Total Time: 30 minutes
Yield: Makes 40 Charoset Truffles
Ingredients:
- 1 pound almonds
- 1 pound pitted dates
- 2 apples, peeled, cored, and quartered
- 1 teaspoon plus ½ cup cinnamon for rolling
- ¼ teaspoon dried ginger
Preparation:
- Place the almonds in a food processor with a steel blade and pulse until finely ground. Add the dates, apple, 1 teaspoon of the cinnamon, and ginger and continue pulsing until the apples form little pieces and the mixture comes together. You might have to do this in 2 batches. Cover and refrigerate overnight.
- The next day, shape the mixture into balls the size of a large marble. Put about ½ cup of cinnamon in a bowl, and roll the balls in it. Serve 2 per person.
