Charoset is a dessert of ancient Jewish cuisine made from fruits, nuts, dried fruits, spices and wine, which is prepared for Pesach. The dish symbolizes the clay that the Jews kneaded during the construction of the Egyptian pyramids. The mixture does not look very appetizing, but it has a pleasant taste and aroma. Mandatory components of Charoset are apples, nuts and wine. And each of them is symbolic. Apples represent longevity, fertility and love. Nuts are hidden wisdom, and wine is the blood of Christ.
For the recipe, choose juicy, thin-skinned apples. For charoset, they can be finely chopped, beaten in a blender or grated. Nuts can be different, in proportions to your taste. Use almonds, cashews, walnuts, peanuts. It is allowed to add sunflower seeds, poppy seeds, gymnosperms, white or black sesame seeds to the nut mixture. When choosing wine, give preference to a red or pink semi-sweet, or a dessert drink. In addition to the main components, figs, prunes, dates, dried apricots, raisins or candied fruits are often added to charoset. Spices and spices choose according to your taste. It can be cinnamon, cardamom, lemon peel, mint.
Ingredients:
- Apples – 230 g.
- Lemon juice – 16 ml.
- Wine – 35 ml.
- Dates – 35 ml.
- Vanilla sugar – 10 g.
- Almonds – 10 g.
- Peanuts – 30 g.
- Pumpkin seeds – 15 g.
- Walnuts – 20 g.
- Brown honey, sugar – optional for serving.
How to cook:
1. Peel apples from entrails and seeds. Cut the fruit into small pieces and put in a bowl for making charoset. Immediately add lemon juice and stir.
2. Rinse dates, remove pits. Cut the ingredients into small pieces.
3. Pour the date slices with wine and leave for 5-10 minutes.
4. Dry nuts and seeds in a microwave oven or in a frying pan, crush in a mortar into small or large crumbs.
5. Add cinnamon and vanilla sugar to apples.
6. Pour nuts and dates with wine. Mix the mass until smooth.
7. Transfer the charoset to a serving plate. Serve with melted honey or brown sugar. Dessert will surely please your loved ones, it can be stored in the refrigerator for up to three days in a closed container.
Bon appetit!