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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 4 |
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This recipe is an accompaniment for Rack of Lamb and Roasted Cabbage with Cauliflower and Date Purées . Ingredients:
3 cups pitted dates (14 ounces) |
1 (750-ml) bottle dry red wine |
1 (3- to 4-inch) cinnamon stick |
2 whole star anise |
Directions:
1. Bring all ingredients to a simmer, covered directly with a round of parchment paper, in a 2-quart heavy saucepan over moderate heat, then reduce heat and simmer until dates are tender, 15 to 20 minutes. Remove and discard spices.
2. Transfer dates with a slotted spoon to a food processor. If cooking liquid measures more than about 1 cup, boil to reduce. Add to dates and purée until smooth.
3. Force purée, a few tablespoons at a time, through a fine-mesh sieve with back of a wooden spoon into a small saucepan, discarding skins. Reheat over low heat, stirring occasionally, before serving.
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