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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


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

Source: www.foodandwine.com