Source: The Cookbook of the Jews of Greece by Nicholas Stavroulakis

Yield: 6 - 8 cups

Put the chopped fruit in a large bowl and cover with water. Soak overnight. The next day simmer the fruit in the same water until it is very soft. Remove from heat and strain, saving the liquid. Put the fruit in a large bowl and mash it with a fork against the sides of the bowl, adding small amounts of the liquid you have saved or, better still, sweet red wine, to moisten. Now mix in the honey and add the nuts. Stir in well and chill.

Note: In Hania this is made a week before Passover. It ages very well.