| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Jewish |
Cyberealm, Kooknet, Jewish |
2 |
Cups |
INGREDIENTS
| 1 |
lb |
Pitted dates, chopped |
| 1 1/2 |
c |
Warm water 4 Tbsp sweet read Pesach |
|
|
.wine (optional) 1 tsp ground cinnamon 1 cup finely chopped wal- |
|
|
.nuts and/or almonds |
INSTRUCTIONS
If desired you can substitute dark raised for up to half the dates. Put the
dates and water into a medium sized saucepan and let them soak for 1 hour.
Then bring them to a boil over high heat. Lower the heat, cover, and simmer
for 30-60 minutes, or until they are very soft and form a paste. During the
cooking period, stir the dates often, and mash then with a spoon to help
break them down. To smooth out the paste, press it through a sieve,
colander, or food mill, or puree it in a food processor. If the puree is
too thin and does not have a rich date taste, return it to the saucepan and
simmer it down to the desired consistency, keeping in mind that it will
thicken slightly more as it cools. Let the date paste cool to room
temperature. Stir in the desired amounts of wine and cinnamon. Stir in the
nuts and/or sprinkle them on top. Store the paste in the refrigerator,
tightly covered, for up to 2 weeks. For the best flavor, let it come to
room temperature before serving.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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