Yemenite Haroset

• 1/4 cup pomegranate juice (see Note) or sweet kosher red wine
• 3/4 cup coarsely chopped pitted dates (4 ounces)
• 1/4 cup raisins (2 ounces)
• 1/2 cup whole almonds (2 ounces)
• 1/2 cup walnut pieces (2 ounces)
• 2 tablespoons sesame seeds
• 1 large Granny Smith applepeeled, cored and coarsely chopped
• 1/4 teaspoon cinnamon
• 2 large pinches each of freshly ground black pepper, ground cloves, ground cardamom, ground ginger and ground cumin

1. Preheat the oven to 400.
2. In a small saucepan, warm the pomegranate juice.
3. Add the dates and raisins and let soak until softened, about 10 minutes.
4. Spread the almonds and walnuts on a baking sheet and bake for 6 to 8 minutes, or until lightly toasted.
5. Transfer the nuts to a work surface and let cool, then chop coarsely.
6. Spread the sesame seeds in a pie pan and bake for 1 to 2 minutes, or until lightly browned.
7. Combine all of the ingredients in a large bowl and mix well.
8. Serve chilled or at room temperature.

pomegranate juice, dates, raisins, almonds, walnut, sesame seeds, cinnamon, ground black pepper

Taken from www.foodandwine.com/recipes/yemenite-haroset (may not work)