Cinnamon, Almond, & Rose Charoset Truffles
This sweet and floral recipe comes from Arlene Abitan of Montreal’s vibrant Jewish-Moroccan community. This community, which numbers approximately 20,000, forms a major part of Montreal’s Jewish culinary landscape. Jewish-Moroccan cooking is rich in flavour, which is present in abundance in these charoset truffles with the spices, nuts, and fruits in this recipe. The traditional addition of rose petals brings a beautiful spring touch to the seder plate.
2 cups (240 grams) pitted dates, roughly chopped (you can use pre-pitted dates for this recipe)
1 ½ cups sweet wine or grape juice
1 tsp ground cinnamon
½ tsp ground cloves
1 cup slivered almonds, finely chopped
Topping for charoset truffles
½ cup dried rose petals
Combine the dates and sweet wine or grape juice in a small pot. Place over medium heat and cook until the dates break down into a puree and absorb the liquid, this will take about 20 minutes.
Place the date puree into a small bowl and mix in the cinnamon, cloves and chopped almonds. Place in the fridge for about 1 hour, until the mixture has chilled.
While the mixture is cooling, roughly crush the rose petals with your hands and place on a large plate. Set aside.
Once the mixture is chilled, remove from the fridge. Roll the charoset, 1 tablespoon at a time into a ball, and coat in rose petals.
The charoset truffles can be stored in an airtight container in the fridge for up to 2 weeks.