This version of charoset is best made by hand, but a food processor can be used -- just be careful not to overprocess.
Cut the tips of stems off figs and discard. Cut figs and dates into 1/4-inch dice and place in a medium bowl. Peel, core, and cut apples into 1/4-inch dice and add to dried fruit along with almonds, walnuts, ginger, cinnamon, honey, and lemon juice. Turn out onto a large wooden cutting board and chop until mixture starts to come together. Drizzle wine over and continue to chop, forming a roughly textured shiny paste. Refrigerate in an airtight container until ready to serve. Can be made up to 6 hours ahead.