Today marks the 15th of the Hebrew month of Shvat, Tu B’shvat, which is the New Year for the trees. Traditionally, this day is celebrated by eating fruit, especially those that are known as the Seven Species (seven types of fruits and grains enumerated in the Bible as being special products of the Land of Israel). They include: Wheat, Barley, Grapes, Figs, Pomegranates, Olives and Dates. The following is a delicious recipe for mustard roasted fruits from The Low GI Diet Cookbook (a diet which I fully endorse, but that’s for another day!). If you add in some dates, and spread it atop some whole grain bread (made from wheat and barley), you’ll have covered 4 of the seven species with just the appetizer!
I absolutely love the sweetness and chewiness of dried fruits. Oven roasting them brings out their flavor, and adds a delicious carmelization that is excellent when paired with smoked meats or cheeses.
Mustard Roasted Dried Fruits
1 cup dried figs
1 cup mission figs
1 cup dried pear halves
1/2 cup dried apricots
1/2 cup pitted prunes
1 tbsp mustard powder
2 tbsp mustard seeds
1/2 tsp salt
1 cup brown sugar
1/2 cup white wine vinegar
1 1/2 cups dry white wine
Method:
Preheat oven to 400. Place fruit in roasting pan and sprinkle over mustard powder, seeds, salt and sugar. Add vinegar and wine and stir gently to combine. Roast in the oven, stirring and tossing occasionally for about 30 minutes or until the fruits carmelize (check them after 20-35 minutes). Will last up to 2 weeks in the refrigerator.