Coconut Haroset

adapted from Everyday Cooking for the Jewish Home  by Ethel Hofman

This is a fruit/nut paste , symbolic of the mortar used by Jewish slaves during their captivity in Egypt and served at the Passover Seder.  Make this easier by having a good apple corer, slicer, peeler that works as you turn the handle.

Makes 2+ cups

Ingredients:
1/2 cup walnut pieces, toasted (buy dry toasted at Trader Joe's or see #1 below)
1/2 cup slivered almonds, toasted (ditto)
2 medium apples, peeled, cored and cut into chunks (Gala or Jonagold work well)
1/2 cup shredded coconut
1 tsp pumpkin pie spice
2 Tbsp honey

Directions:
 1) To toast nuts, preheat oven to 350.  I use my toaster oven. Spread nuts on a small baking sheet.  Toast in oven until lightly browned and fragrant, 4-5 minutes.  Watch closely to avoid burning.  Remove to a plate and let cool.

2) In a food processor, coarsely chop apples, walnuts and almonds.

3) Transfer to a medium bowl.  Add coconut, pumpkin pie spice and honey.  I like it chunkier.  If you prefer the consistency of a stiff paste, add wine or grape juice.  Serve at room temperature.