Charoset, a traditional Passover condiment, represents the mortar used by Israelite slaves in Egypt. In this contemporary Mexican version, bananas and other fruit are puréed and cooked down to a sweet spread.
Ingredients
1 pear, peeled, cored, and chopped
3 apples, peeled, cored, and chopped
3 bananas, peeled and mashed
2 cups pitted dates (about 1 lb)
2 cups sliced or slivered almonds (about 8 oz)
2 tablespoons ground canela (see Tips, below)
1 cup sweet red wine, such as Manischewitz Extra Heavy Malaga, plus additional if needed
Matzoh or corn tortillas
Directions
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.
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.
