Bush charoset
Charoset from what grows here, rather than from what grew in Poland.
Serves 10Hands-on 15 minTotal 15 minPareve
Ingredients
- 150 g Macadamias
- 150 g Medjool dates
- 60 g Davidson plumOtherwise: 2 tbsp lemon juice and a little extra date
- 40 g QuandongOtherwise: dried apricot
- 60 ml Sweet red wine
- 1 tsp Cinnamon myrtleOtherwise: ground cinnamon
- Ready-madeOtherwise: make it from the above
Method
- 01Toast the macadamias until they smell of something, then cool completely.
- 02Pulse the nuts to a coarse rubble. Not a paste — it should still be mortar.
- 03Add the dates, Davidson plum and quandong and pulse again.
- 04Loosen with the wine, add the cinnamon myrtle, and check the texture. It should hold a shape on a spoon.
- 05Make it the day before. It is better for sitting.
The bit that matters
Davidson plum is extremely sour and does the job lemon usually does. If you use lemon instead, add a little more date to balance it.