Tropical Charoset

• 1 pear, peeled, cored, and chopped
• 3 apples, peeled, cored, and chopped
• 3 bananas, peeled and mashed
• 2 cups pitted dates (about 1 lb)
• 2 cups sliced or slivered almonds (about 8 oz)
• 2 tablespoons ground canela (see Tips, below)
• 1 cup sweet red wine, such as Manischewitz Extra Heavy Malaga, plus additional if needed
• Matzoh or corn tortillas

1. Combine all ingredients in food processor and puree. Transfer mixture to large saucepan and simmer over low heat, stirring frequently, until thickened, about 15 to 20 minutes. Cool completely, then chill, covered, until cold. Serve with matzoh or corn tortillas.
2. Canela, also called true, Mexican, Ceylon, or Sri Lanka cinnamon, is a less pungent variety than the cassia cinnamon commonly used in the U.S. It's available at www.adrianascaravan.com.

pear, apples, bananas, dates, almonds, ground canela, sweet red wine, corn tortillas

Taken from www.epicurious.com/recipes/food/views/tropical-charoset-231937 (may not work)