Traditional Sephardic style
1 cup dried black figs, stems cut off
1 cup dried dates, pitted
1 cup dried apricots
3 cups red wine or apple juice
1 tablespoon cinnamon
½ cup toasted almonds
¼ cup brown sugar
3 tablespoons pomegranate molasses
Place the dried fruit in a large bowl. Heat the wine or apple juice to a simmer. Pour over the fruit and let steep for 1 hour.
Squeeze all the liquid out of the fruit. Reserve the liquid. Place the fruit in a food processor and pulse or chop by hand until the mixture is combined and only slightly chunky. You may need to add some of the reserved soaking liquid to help the fruit to stick together.
Add the remaining ingredients and stir to combine. Roll the charoset into walnut sized balls and roll into ground almonds for additional texture if desired.