Because it taught me a general lesson about condiment sauces.
The scoop: This is part of a new line of sauces that Whole Foods is introducing. the others did nothing for me, but this sounded intriguing — “White Pumpkin and Almond Murabba.”
Now the last is a name I’ve never heard of. And the description (and rather low calorie count of a Tbsp: 20) sold me on it:
“This preserve is used for celebrations in Central Asia and Middle East. Versatile enough to be used as a treat at any time — pair it with buttery toast, crepes, game or pork. On puff pastry with feta for an exotic twist to palmiers. Drizzle over vanilla ice cream with wine-poached pears or roasted figs.”
(D had a telling response when she saw the jar at home: “Wine-poached pears? WTF??”)
But of course I stupidly missed the most important part of the label: the second listed ingredient is sugar, so although we got this cardamom, cinnamon, vanilla, nutmeg, mace … it’s essentially a kind of savory jam or jelly. Quite too sweet for me.
The lesson is that if a condiment/preserve goes well with just about anything, it’s some sort of jam or jelly thing. Which I don’t like.
Indeed, “murabba” is translated as “jam.”