| 1 | If desired you can substitute dark raised for up to half the dates. |
| 2 | Put the dates and water into a medium sized saucepan and let them soak for 1 hour. |
| 3 | Then bring them to a boil over high heat. |
| 4 | Lower the heat, cover, and simmer for 30-60 minutes, or until they are very soft and form a paste. |
| 5 | During the cooking period, stir the dates often, and mash then with a spoon to help break them down. |
| 6 | To smooth out the paste, press it through a sieve, colander, or food mill, or puree it in a food processor. |
| 7 | If the puree is too thin and does not have a rich date taste, return it to the saucepan and simmer it down to the desired consistency, keeping in mnd that it will thicken slightly more as it cools. |
| 8 | Let the date paste cool to room temperature. |
| 9 | Stir in the desired amounts of wine and cinnamon. |
| 10 | Stir in the nuts and/or sprinkle them on top. |
| 11 | Sotre the paste in the refrigerator, tightly covered, for up to 2 weeks. |
| 12 | For the best flavor, let it come to room temperature before serving |
