Shared by Allegra Ben-Amotz

This recipe was shared by Allegra Ben-Amotz. Read more about her family in "A Persian Charoset Finds New Life in Mexico City."
Coarsely chop walnuts, pecans, pistachios and dates together (or pulse briefly in food processor).
Add pear, apple and banana and coarsely chop (or pulse, if using food processor), taking care not to turn into a puree.
Place the mixture in a large bowl and stir in the wine a few tablespoons at a time (or pulse, if using food processor), tasting as you go, to make a thick, coarse paste that still maintains some crunch.
Store in an airtight container for up to a week in the fridge.