FIG CAKE RECIPES

24 dried figs
24 pitted dates
4 teaspoons honey
2 teaspoons ground ginger
½ teaspoon ground coriander
¼ teaspoon cayenne pepper

Grind figs and dates to a sticky paste in the food processor

Place in bowl and mix in the rest of the ingredients

Cover and store in refrigerator for up to 2 weeks

Serve at room temperature

Yield: about 2½ cups

Charoset

Source: "Canadian Living" (Caroline Parry) http://www.canadianliving.com/

Yield: 2 cups

1¼ Cups Raisins

½ Cup Chopped pitted dates

½ Cup Chopped figs

1 Cup Boiling water

1 Teaspoon Grated lemon rind

1 Tablespoon Lemon juice, (approx)

¼ Cup Chopped pecans

In bowl, combine raisins, dates and figs. Pour in water; let stand for 1 hour or until softened

In food processor or blender, and in batches, chop coarsely

In small heavy saucepan, combine chopped fruit mixture with lemon rind and juice

Simmer over low heat, uncovered, stirring often, until charoset tastes rich and fruity, about 15 minutes

Add more lemon juice if desired

Let cool; sprinkle pecans on top

NOTE: Here is a traditional accompaniment to matzo

The lemony flavor is balanced by the sweetness of the dried fruit

Jerusalem Charoset

½ cup dates, chopped

1 cup chopped apples

½ cup chopped walnuts

½ cup chopped almonds

¼ teaspoon ginger

1 teaspoon cinnamon

1-2 tablespoons sweet red wine

Combine and refrigerate

Date Haroset

½ pound chopped dates

1 cup golden raisins

½ cup red wine

½ cup coarsely chopped walnuts

1 teaspoon ground cinnamon

½ cup confectioners' sugar

Place the chopped dates and golden raisins in a small saucepan. Cook over low heat, stirring occasionally, until the fruit thickens to a soft paste. Cool.

Stir nuts and cinnamon into the cooled fruit mixture.

Form paste into small, bite-size balls. Roll in confectioners' sugar.