Provencal Haroseth

Total time: 1 1/2 hours
Yield: about 2 cups

Ingredients:

• 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.

Method:

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

Notes: Use less cardamom if you find it too strong. It sets when it cools, so don't cook down too much.

Source: Joan Nathan, New York Times, April 16. 1997