Some notes from my hostess, who graciously typed out the recipe for me when I asked for it: Mary [the hostess, my friend's aunt] got this recipe at a Beth Adam Passover Workshop in 1993. The recipe was... from The New Jewish Holiday Cookbook by Gloria Kaufer Greene. However, the recipe [as provided] did not call for dates. When Allison [my friend] found the original recipe in Greene's cookbook, it called for dates, which we like. *Although I typed the ingredients out to match my recipe style, I left the instructions basically as Mary gave them to me.
Ingredients
2 cups walnuts
1 cup blanched slivered almonds
½ cup shelled pistachios
10 large figs, preferably Calymiria
20 dried apricots
10 (14-15 regular sized) large pitted prunes
25 pitted dates
½ - 2 cups white grape juice
½ cup Pesach sweet wine, to taste (you may need more) (this is sweet red wine for Passover, I believe)
½ - 2 t cinnamon, to taste
¼ - ⅜ t salt, to taste
Instructions
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 (optional).
If desired, pack some in small, disposable plastic containers for guests to take home if they wish.
Recipe by The Spiced Life at https://www.thespicedlife.com/haroset-with-dijon-mustard-on-hard-boiled-eggs-sprinkled-with-sea-salt/