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Amosov Paste Recipe with Dried Fruit, Walnuts and Honey
Instructions
Prepare the ingredients and clean equipment. Check that the prunes are pitted, remove any hard fig stems and inspect the walnuts for shell fragments. Rinse the dried fruit as needed. Wash the lemon thoroughly under running water and scrub its skin with a clean produce brush.
If the dried fruit is firm, put it in a bowl, cover with cool drinking water and soak in the refrigerator for up to 2 hours, until soft enough to grind. Already soft fruit may need much less soaking. The aim is a workable texture, not fruit saturated with excess water.
Drain the fruit thoroughly and spread it on a clean towel. Pat the surface dry so the paste does not turn watery. Drying improves the texture but does not make this uncooked mixture shelf-stable.
Cut the lemon into small pieces and remove every seed. The thin peel can stay for a stronger citrus flavour. If the lemon has a thick white pith or you dislike bitterness, remove most of the pith and use the flesh with some finely grated zest.
Pass the dried fruit, lemon and walnuts through a meat grinder. Alternatively, pulse in small batches in a suitable food processor, scraping down the bowl with the machine stopped. Leave a little texture or grind more finely, according to preference. Do not add water simply to help an overloaded machine turn.
Stir the liquid honey into the ground mixture until evenly distributed. Transfer to clean, dry containers, cover and refrigerate promptly. The paste is ready to eat; serve a small amount as a sweet topping rather than treating the recipe portions as a daily dose.
How to serve Amosov paste
Spread a small amount on toast, stir it into unsweetened yoghurt or porridge, or serve alongside cottage cheese. The dried fruit and honey make it naturally sweet, while walnuts give it a richer texture. The 20 recipe portions describe how to divide this batch; they are not a medical recommendation or a prescribed tablespoon serving.
Texture and substitutions
Use dried figs, not fresh figs, for the proportions shown. Remove tough stems before grinding. If honey has crystallised, stand its container in warm water until it is easier to stir. For a less sweet variation, add less honey gradually and stop at a texture you like. Omitting honey makes a thicker fruit-and-nut mixture. Other syrups also contain sugar and are not automatically a suitable substitute for someone managing diabetes.
Storage: keep the soaked-fruit mixture chilled
This recipe has no validated long shelf life: soaking adds moisture, and a layer of honey does not preserve the whole mixture. Make a smaller batch if you only need a few days of toppings, keep it at 4°C/40°F or below, and freeze extra portions promptly. Use clean utensils and label containers with the preparation date. Thaw portions in the refrigerator. Discard the entire affected container if you see mould; do not scrape off only the surface.
Food, not a vitamin treatment
Amosov paste is a food, not a medicine or a substitute for prescribed treatment. The recipe does not establish an immune-boosting effect or a treatment for heart disease. It contains walnuts, honey and citrus, and may contain other allergens through cross-contact. Avoid ingredients you are allergic to; do not try a small amount to test an allergy. Because it contains honey, do not give it to babies under 12 months. If you manage diabetes or follow a prescribed diet, consider the sugars and portion size with your healthcare professional.
Looking for something different? Browse our dessert recipes for more sweet ideas.
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FAQ
Is pasta amosova the same as Amosov paste? +
Yes. Pasta amosova is another transliteration of the name for this dried-fruit, nut and honey mixture. Here, paste means a thick spread, not Italian pasta. Recipes vary in the fruit and nuts they include.
Do I have to soak the dried fruit for two hours? +
No. Soak only until it is soft enough for your grinder or food processor. Very soft dried fruit may need no soaking. Drain and pat it dry before grinding, and keep soaked fruit refrigerated.
Can I make Amosov paste in a blender? +
A sturdy food processor or meat grinder is usually easier for a thick mixture. If using a blender, follow its instructions for thick foods, work in small batches and stop to scrape the sides. Do not force the blades through a compacted mixture.
Is Amosov paste sugar-free? +
No. Dried fruit contains sugars and the recipe also includes honey. Replacing honey with date or another sweet syrup does not make the paste sugar-free. The displayed calorie value is an estimate, and the finished weight varies with soaking and draining.
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