Makes 1 1/2 cups
Look for Medjool dates at specialty food stores; they're softer than standard packaged dates.
| 1/2 | cup unsalted shelled pistachios |
| 1/4 | cup sliced almonds |
| 1/4 | cup golden raisins |
| 12 | Medjool dates, pitted and finely chopped |
| Grated rind and juice of 1 orange | |
| 1 | tablespoon port or sweet Passover wine |
| 1/4 | teaspoon ground cinnamon |
| Salt and black pepper, to taste | |
| Cayenne pepper, to taste |
1. Set the oven at 350 degrees. Spread the pistachios on a rimmed baking sheet and toast for 5 minutes. Add the almonds and toast 4 minutes more or until the nuts are slightly golden and aromatic. Cool to room temperature.
2. In a small bowl, combine the raisins and hot water to cover them; set aside to plump for 10 minutes. Drain.
3. In a food processor combine the pistachios and almonds. Pulse a few times to chop them coarsely. Add the raisins, dates, orange rind and juice, port or wine, cinnamon, salt, black pepper, and cayenne. Pulse 3 more times, leaving the mixture chunky. Taste for seasoning and add more salt or black pepper, if you like. - Adapted from Michael Leviton
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