Iranian Haroset

• 1/3 cup hazelnuts
• 1 cup whole pitted dates
• 1/3 cup whole blanched almonds
• 1/4 cup raisins
• 1/4 cup golden raisins
• 2 tablespoons sweet red wine
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground cardamom
• 1/4 teaspoon ground cinnamon
• 1/8 teaspoon ground cloves
• 1 cup shredded peeled Granny Smith apple (about 8 ounces)
• 1/3 cup sliced banana

1. Preheat oven to 350u0b0.
2. Place hazelnuts on a baking sheet. Bake at 350u0b0 for 10 minutes, stirring once. Turn nuts out onto a towel. Roll up towel; rub off skins.
3. Combine hazelnuts, dates, almonds, raisins, and golden raisins in a food processor. Process until ground, scraping sides of bowl occasionally. (Mixture will be thick and crumbly but will hold together when pressed.) Add wine, ginger, cardamom, cinnamon, and cloves; pulse 4 times or until combined. Add apple and banana; pulse 4 times or until combined. Transfer mixture to a bowl. Cover and refrigerate 1 hour.

hazelnuts, dates, whole blanched almonds, raisins, golden raisins, sweet red wine, ground ginger, ground cardamom, ground cinnamon, ground cloves, apple, banana

Taken from www.myrecipes.com/recipe/iranian-haroset (may not work)