Yemenite and Rhodes Haroset

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From The World of Jewish Cooking, by Gil Marks:

Yemenite

• 15 dried figs, chopped
• 2 to 3 tablespoons sesame seeds, lightly toasted
• 1 teaspoon ground cinnamon
• 1 teaspoon ground ginger
• Dash of ground coriander or cardamom
• 1 small chili or pinch of cayenne
• Dry red wine

Finely chop the figs, dates, sesame seeds, cinnamon, ginger, coriander or cardamom, and chili or cayenne. Stir in enough wine to make a paste. Storein the refrigerator. Serve at room temperature.

Rhodes

• 1/2 cup pitted dates, finely chopped
• 1/2 cup raisins
• 1 orange, peeled, seeded, and chopped
• 1/4 cup honey
• 1/2 cup almonds, finely chopped
• cinnamon
• about 1/4 cup sweet red wine

Cook dates, raisins, orange, and honey, stirring, until thick (about 20 minutes). Remove from heat and add remaining ingredients.