1. Place the raisins, dates and walnuts in a food processor and process until the mixture is finely chopped and begins to stick together.

2. Add enough wine to make a sticky mass. Line a baking sheet with waxed paper. Drop slightly rounded measuring teaspoonfuls of the mixture onto a lined sheet. Roll each mound with moistened palms into hazelnut-size balls.

3. Refrigerate for at least 3 hours or until firm.