Rae Heiney, chef David Scribner's grandmother, makes this Syrian version of haroset for the traditional Passover meal.

Combine all the ingredients except the nuts in a saucepan and heat until the dates absorb the liquid and begin to get mushy, about 5 to 10 minutes. Remove from heat and mix in nuts. Let cool for several hours to absorb liquid and ripen flavor. Mash with a fork until the mixture resembles a thick paste. Spread on matzoh and enjoy.

Per tablespoon: 61 calories, 1 gm protein, 7 gm carbohydrates, 3 gm fat, 0 mg cholesterol, trace saturated fat, 1 mg sodium