Provencal Haroseth

• 2 cups dry red wine
• 1/2 cup sugar
• Grated rind and juice of 1/2 orange
• 1 pound dried figs
• 1 1/2 teaspoons ground cardamom

1. In a saucepan, bring the wine, sugar and orange rind and juice to a boil over medium heat.
2. Simmer for 10 minutes, uncovered.
3. Add figs, cover and simmer until softened, about 30 minutes.
4. Remove from the heat; cool to room temperature.
5. In a food processor, place the figs, cooking liquid and cardamom.
6. Blend until well ground.

red wine, sugar, orange, figs, ground cardamom

Taken from cooking.nytimes.com/recipes/8159 (may not work)