In Italy there are various regional versions of charoset. The charoset of Padua has prunes, raisins, dates, walnuts, apples, and chestnuts. In Milan they make it with apples, pears, dates, almonds, bananas, and orange juice. The following is a general version.
3 apples, sweet or tart.
2 cups sweet wine
1/3 cup (50 g) pine nuts
2/3 cup (50 g) ground almonds
1/2 lb (250 g) dates, pitted and chopped
3/4 cup (100 g) yellow raisins or sultanas
4 oz (100 g) prunes, pitted and chopped
1/2 cup (100 g) sugar or honey or to taste
1 teaspoon cinnamon
1/2 teaspoon ground ginger
Peel and core the apples and pears and cut them in small pieces. Put all the ingredients into a pan together and cook, stirring occasionally, for about one hour, until the fruits are very soft, adding a little water if it becomes too dry.
Other possible additions: chopped lemon or candied orange peel, walnuts, pistachios, dried figs, orange or lemon juice, ginger, nutmeg, and cloves.