Moroccan Haroset

• 8 ounces pitted dates
• 1/2 cup pecans
• 1/2 cup almonds
• About 3 tablespoons sweet red wine
• 1 teaspoon cinnamon
• 1/2 teaspoon ground ginger
• 1 sweet apple, peeled and cored

Preparation

1. Halve the dates. Finely chop pecans and almonds in a food processor and remove to a bowl. Add dates, 3 tablespoons wine, and spices to a food processor and grind until fairly smooth. Mix with nuts. Grate apple on large holes of a grater. Stir into the date mixture. If the mixture is dry, add more wine by the teaspoons.
2. Variation: To make haroset "truffles", roll the haroset between your palms into small balls of about 3/4or 1 inch diameter. Serve in foil or paper candy cups.