Date Paste Recipes

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DATE PASTE



Date Paste image

Provided by Martha Stewart

Categories     Food & Cooking

Yield Makes 2 cups

Number Of Ingredients 4

2 cups dates, pitted and diced
1 cup water
1 pinch of salt
Zest and juice of 1 lemon

Steps:

  • Place dates in a saucepan with water, salt, and lemon zest and juice. Cook over medium heat until dates are soft, about 12 minutes. Remove from heat; let cool before using.

DATE PASTE



Date Paste image

Provided by Shauna Sever

Categories     Date

Yield Makes about 3 cups

Number Of Ingredients 2

3 cups (21 ounces/595 grams) lightly packed pitted Medjool or Deglet Noor dates
3 cups (24 ounces/690 grams) boiling water

Steps:

  • Place the dates in a large bowl. Pour the water over the dates. Cover the bowl tightly with plastic wrap and let soak-tender Medjool dates only need about 10 to 15 minutes to soak, while drier Deglet Noor dates can use a soak of about 1 hour. Drain the dates, reserving the soaking water. Place the dates in a food processor fitted with the steel blade. Process until the paste is very smooth, with few discernible bits of date skin in the mix. You're looking for a texture and thickness sort of like an airy peanut butter or apple butter-the paste should be very smooth, move freely in the processor, and not cling to the sides of the bowl. If it appears a little chunky or sticky, add a bit of the soaking water, just a teaspoon at a time to avoid making it too runny. Ultimately, the paste should be a medium caramel color, spoonable, and hold its shape when you scoop some out. Use the paste immediately, or store it in an airtight container in the refrigerator for up to 10 days.

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  • Place dates in large bowl and cover completely with purified water. Soak dates for 2 hours or up to 2 days in fridge. For a quicker version you can use 1 cup boiling hot water.
  • Once dates are softened, place dates and soaking water into high powered blender or food processor. NOTE – If you’d like the paste thicker, discard a few tbsp of the water.
  • Process until very smooth, scraping down the sides as needed. The thinner the paste, the less sweet it is. To use it as a sugar substitute. I recommend smoothing it out similar to the texture of applesauce so it substitutes well in baking and in marinades. That being said, you can keep the date paste thick for sticky marinades and sauces.
  • Store the date paste in an airtight container in the fridge for up to 4 weeks or freeze for up to a year. I store mine in glass container and use it when needed.


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