Ashkephardic Charoset
Makes 3 cups.

I’m not Jewish. But sometimes I kind of feel like I am. My closest friend is, and over the twenty five years of our friendship I have followed her to Hillel dinners, Purim parties, and her parents’ Seders. She has taught me that religion can be inclusive and beautiful — that rituals can exist without arcane rigidity. Years ago, with Hilary in mind, I developed this charoset recipe, mixing the best of two worlds: the tart apples of the Ashkenazi version with the dried fruits and orange zest of the Sephardic version. This Passover condiment is delicious on matzo, store bought or, even better, homemade. Or, after the holiday, try it with cheese and crusty bread. It’s non-traditionally traditional, kind of like my friend Hilary.

1½ cups toasted walnuts
2 small tart apples (such as Granny Smith,) peeled, cored, and cut into large chunks
Juice of 1/2 lemon
¾ cup dates, pitted and quartered
¾ cup dried figs, stemmed and quartered
1/3 cup kosher-for-Passover brandy
½ teaspoon ground cinnamon
½ teaspoon finely grated orange zest
Salt
Freshly ground black pepper
Matzo, for serving

1. Place walnuts in the bowl of a food processor fitted with a blade attachment and pulse until finely chopped (but not a paste,) about 20 (1-second) pulses. Transfer to a large bowl.
2. Place apples and lemon juice in the food processor and pulse until finely chopped, about 25 (1-second) pulses. Transfer to the bowl with the walnuts; set aside.
3. Place dates and figs in the food processor and pulse until finely chopped, about 30 to 40 (1-second) pulses. Set aside.
4. Place brandy in a small saucepan and bring to a boil over medium heat (be careful not to let the brandy drip into the flame if you have a gas stove.) Remove from heat, and stir the date-fig mixture, cinnamon, and orange zest into the saucepan. Let sit for 10 minutes.
5. Once cool, stir fig mixture into the reserved apple-walnut mixture until combined. Taste and season with salt and pepper. Serve with matzo. By Jill Santopietro for CHOW.com