Date-Orange Filling

Because I was still on vacation, I was able to volunteer for this year's Purim carnival at the temple.  I generally work Sunday mornings and can't even drop off cookies.  This year, I was also able to help run the sweets booth.

The next thing to decide was what kind of Hamantaschen to make.  Personally, I like prune.  Most kids like apricot.  Then I remembered that I've had a filling recipe bookmarked from Bon Appetit for at least a year.  Not only is it dates, which almost never come in a pre-made can of filling, but it has no added sugar.  The cookies still have a lot of sugar, but this is better than using a jam.  You also get nutrients and fiber.  Not exactly a healthy cookie, just less bad for you.

The consistency of this filling is for hamantaschen or other cookies, but you could also use it on cakes, tarts, or even in savory/sweet appetizers.  Dollops can be whisked into white wine vinegar and olive oil to make a salad dressing.  Straight up, it's a less-sweet jam.  You could beat it into pancake batter instead of part of the oil or use in a cinnamon roll in place of butter.  Stir it into plain yogurt and top with granola.  Don't limit yourself.

1 C dates, pitted and cut in quarters
1 tsp grated orange zest
1 tsp cinnamon
1/2 tsp kosher salt
1 Tb unsalted butter

1.  In a medium saucepan, bring dates, zest, cinnamon, salt, and 1-1/2 C water to a boil over medium heat.

2.  Continue to cook at a low boil, stirring and mashing the fruit until a jam-like consistency is achieved.  The filling will get a little thicker as it cools, but you should reduce it to something spreadable rather than soupy.

3.  Remove from heat and stir in butter.  Allow to cool before using, so it can set its final texture.

Makes about 1-1/2 C, almost enough for a full batch of hamantaschen

Difficulty rating  π