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Looking for inspiration re sticky nut-free spread

2 months ago

I have a couple of cousins who are allergic to nuts. I've made several alternate, nut-free charosets, but while all were good, none begged repeating. The requriements are only that it be pasty (or crumbly trying to be pasty), sweet, and full of wine, and should have fruit and a texture subbing for nuts.

I've been thinking of sulphured (pretty) dried appricots with pepitas and a strong white wine, but have no clue what spices to use. A little voice is whispering tarragon, but that would be weird, and fresh herbs won't work. It has to keep several days. And I don't think dry herbs would be a good texture. this isn't cooked. Just soaked in wine.

The regular charoset is pecans, an apple, cinnamon and M. Concord Grape wine.

I also have fresh pears, oranges, and blueberries. Dried peaches, dates, currants, raisins, probably blueberries and cranberries. Sunflower seeds, quinoa, the pumpkin seeds, lots of spices.

What would you make?

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