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Most people make charoset for Passover using the same recipe that people around the world have used for thousands of years: Apples, walnuts and wine. This is a Faye Levy that takes fusion cuisine to a whole new level.
- 1 cup macadamia nuts (or ½ cup macadamia nuts and ½ cup almonds)
- 2-3 tablespoons sugar
- 1 large apple
- 1½ cups finely diced pineapples, preferably fresh
- 2-3 tablespoons sweet red wine
- 1-2 tablespoon chopped candied ginger or 1½ teaspoons finely grated gingerroot or ¾ teaspoon ground ginger
- ¾ teaspoon cinnamon
- ¼ cup finely diced dried papayas (optional)
- 1 banana
- Grind ½ cup macadamia nuts with 2 tablespoons sugar in a food processor until fine.
- Chop the remaining macadamia nuts and/or almonds into fine pieces.
- Peel and core the apple.
- Grate it into a bowl.
- Add the pineapple and 2 tablespoons wine.
- Stir in the ground nut mixture, ginger, cinnamon, papaya and chopped nuts.
- Peel and finely dice the banana and add to the bowl.
- Taste and add more sugar or wine if desired.