Dark Jammy Charoset

Chop the dried plums and figs into 1/4-inch chunks. If you are using nuts, chop them into small pieces and set them aside.

Place all the dried fruit into a medium saucepan and cover with the wine. Cook on high until the mixture boils (the mixture sputters, so be careful not to get splashed on). Aggressively reduce the mixture, stirring the whole time, until the wine turns into a thick syrup that coats the back of a spoon. This should take about 5 minutes.

Let the mixture cook off the stove, and after a few minutes, transfer the fruit and about half the syrup into a food processor. Pulverize the mixture in quick, short pulses until no large chunks of fruit remain (less than 10 seconds total).

Move the mixture into a bowl and add in the salt, orange blossom water, and a few tablespoons of the syrup, and stir it together. This is also the stage at which nuts should be added.