Line a baking tray and set aside.

Using a food processor with the metal blade, pulse and grind the dates, figs, raisins (or sultanas) and apricots coarsely.

Add the walnuts, cinnamon, allspice and wine (or grape juice) and pulse until the mixture is well chopped (but with pieces still visible) and starting to stick together. Pulse it a few more times until the mixture forms a large ball, taking care not to over process.

With slightly damp hands, gently roll the mixture into large-marble sized balls and roll each ball in the ground almonds.

Place the balls in a single layer on the prepared tray and refrigerate until firm, about 3 hours.

The charoset balls can then be layered in a container in the refrigerator for up to 3 weeks.

Makes approximately 36 balls.