[Sca-cooks] charoset

[Suey]

I tried to copy this recipe from Gitlitz and messed it up. I think I did 
that by grinding too much.

Anyway, now how can I dry it up now?

I put the mixture in the frig for the night but when I check it, it is 
too liquidy to make balls like truffles.
It is so expensive I can't throw it out.
How can I dry it up enough to make balls out of the mass and roll them 
in powdered sugar?
Thanks so much for your advise, I am desperate,
Suey

A Drizzle of Honey, The Life and Recipes of Spain's Secret Jews,
by David M. Gitlitz and Linda Kay Davidson.
St. Martin's Press 1999
(I got it from Amazon.com)

The title kind of says it all. In honor of upcoming Pesach, (Passover) here
is a charoset recipe.
**Diego Diaz Nieto's Haroset Balls** (this recipe is from before 1594)
(makes 15 1" balls)

2 apples cored, and finely diced
6 Tbsp chopped almonds
6 Tbsp chopped dates
6 Tbsp raisins
12 chestnuts, cooked and peeled
3/4 tsp cinamon
3 Tbsp sugar
5 Tbsp white vinegar

Place the diced apples, slmonds, dates, raisins, and chestnuts into an
unbreakable bowl. With a potato masher, mash all these ingredients
together.*

Add cinamon and 1 Tbsp sugar and mix well.

Place the remaining sugar in a small bowl.

With your fingers, form the charoset mixture into small balls.
Roll them in sugar and put them on a plate.

Refrigerate until serving.

To serve:
Arrange the haroset balls on a plate.
Spoon the vinegar over them.
Let them sit until the vinegar is absorbed

* Do not grind to a pulpy paste or they will not hold together

A Drizzle of Honey, The Life and Recipes of Spain's Secret Jews,
by David M. Gitlitz and Linda Kay Davidson.
St. Martin's Press 1999
(I got it from Amazon.com)

The title kind of says it all. In honor of upcoming Pesach, (Passover) here
is a charoset recipe.
**Diego Diaz Nieto's Haroset Balls** (this recipe is from before 1594)
(makes 15 1" balls)

2 apples cored, and finely diced
6 Tbsp chopped almonds
6 Tbsp chopped dates
6 Tbsp raisins
12 chestnuts, cooked and peeled
3/4 tsp cinamon
3 Tbsp sugar
5 Tbsp white vinegar

Place the diced apples, slmonds, dates, raisins, and chestnuts into an
unbreakable bowl. With a potato masher, mash all these ingredients
together.*

Add cinamon and 1 Tbsp sugar and mix well.

Place the remaining sugar in a small bowl.

With your fingers, form the charoset mixture into small balls.
Roll them in sugar and put them on a plate.

Refrigerate until serving.

To serve:
Arrange the haroset balls on a plate.
Spoon the vinegar over them.
Let them sit until the vinegar is absorbed

* Do not grind to a pulpy paste or they will not hold together