Haroset with dijon mustard on hard boiled eggs sprinkled with sea salt

Ingredients

• 1 cup blanched slivered almonds
• 1/2 cup shelled pistachios
• 10 large figs, preferably Calymiria
• 20 dried apricots
• 10 large pitted prunes
• 25 pitted dates
• 1/2 - 2 cups white grape juice
• 1/2 cup Pesach sweet wine, to taste
• 1/2 - 2 t cinnamon, to taste
• 1/4 - 3/8 t salt, to taste

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Preparation

• If desired, freeze the dried fruit for 15-20 minutes to reduce stickiness. Using a food processor and working in small batches, process the nuts until fluffy and beginning to make a paste. Add each batch to a large bowl. Then process a large handful of dried fruit at a time, using a little white grape juice each time. Pulsing the food processor helps prevent splatters. Process the fruit until it is fairly finely grated. Add to the large bowl.
• Add the minimum amount of Pesach wine, cinnamon and salt and stir thoroughly. Continue to stir, adding more wine and/or grape juice, and cinnamon, tasting until you like it. The amount of liquid depends on the moisture in the fruit. This mixture gets very stiff so extra liquid helps soften it so people can serve themselves at the table. Chill.
• Remove from fridge four hours before serving to allow Haroset to come to room temperature. Serve spread on matzoh crackers with beet horseradish.