Active Time

　　30 min

　　Total Time

　　1 hr

　　This recipe is an accompaniment for Rack of Lamb and Roasted Cabbage with Cauliflower and Date Purées .

　　

Ingredients

Makes 4 side-dish servings

　　3 cups pitted dates (14 ounces)

　　1 (750-ml) bottle dry red wine

　　1 (3- to 4-inch) cinnamon stick

　　2 whole star anise

　　

Special Equipment

parchment paper

　　

Step 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.

　　

Step 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.

　　

Step 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.