24 dried figs
24 pitted dried dates
8 prunes
4 oranges, peeled and sectioned
juice of 1 lemon
1 cup walnuts
1 cup almonds
1/4 cup sugar
pinch of nutmeg
pinch of cinnamon
In food processor, coarsely chop figs. Working order, add remaining ingredients one at a time, pulsing after each addition. Mixture will be almost smooth and pasty. Refrigerate until ready to serve, up to 1 week. Bring to room temperature before serving.