Took our sephardic haroset from Jasper’s Passover and added halved, sectioned fresh oranges, sliced mint, and a touch of orange juice. Haroset had chopped toasted almonds and pecans, quartered medjool dates, prunes, Turkish apricots, and large golden raisins, all macerated in left-over Barrel 27 Syrah. Fresh breakfast, but would have made a fine desert as well.