Mexican Haroset

• 1/2 cup coconut, shredded
• 1 pound rose apples, peeled, cored, and diced small
• 12 ounces banana, peeled and cut into small dice
• 1 pound dates, pitted and cut into small dice
• 8 ounces blanched almonds, chopped
• 2 tablespoons cinammon, grounded
• 1 cup pomegranate seeds
• 3 tangerines, segmented and diced
• 1 cup Riesling wine

1. Heat a saute pan and add the fruits.
2. Saute the fruits lightly and add the wine.
3. Cook until the fruits have softened but not broken down.
4. Allow at least 2 hours to cool before serving.

coconut, apples, banana, dates, blanched almonds, cinammon, pomegranate seeds, tangerines, riesling wine

Taken from www.foodrepublic.com/recipes/mexican-haroset-recipe/ (may not work)