Here is a recipe for haroset from Morocco featured in Claudia's book, "The Book of Jewish Food: An Odyssey from Samarkand to New York."
2 ½ cups pitted Medjool dates
1 cup walnuts, toasted and chopped
1 ½ cups sweet red wine
1 tsp. ground cinnamon
½ tsp. ground cloves
Place the wine in a pot.
Add the dates.
Bring to a boil, and add the ground cinnamon and cloves.
Lower the heat to simmer. Cook for about 30 minutes or until soft.
Remove the pot from the heat and allow the dates to cool.
Mash them with a fork, or process in a food processor to make a paste.
Mix in the chopped walnuts.