We go far back into history, looking at one of the few sweet recipes featured in late Roman cookbook Apicius, dates stuffed with pine nuts and drizzled over with honey. 1500 years is a long time for a dish to hold up.
Ingredients: (This recipe really varies by eye and taste!)
A few tbsps of honey
Amount of dates you want
Handful of pinenuts
Ground black pepper
Put a saucepan on the hob and heat a good few tablespoons of honey. Once it’s well liquidised, let it cool and put it in the fridge to harden. Take out the amount of dates you want, and slice down the middle so you can pull out the stone.
In a little bowl, pour out a handful of pine nuts and ground black pepper on top of it. Now stuff the dates with the nuts.
Take out the honey and dip the dates in it. If you have any left, you can pour it on top.
Season the dates with sea salt. They’ll be a mess when done, so wait for them to cool and put them in the fridge to set. Serve!