Roasted Dates Stuffed with Pine Nuts in Honey |
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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 16 |
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From the volumes of Apicius, this splendid yet curious ancient dish from 1st century A.D. Roman brings together the tastes of honey, fruit, and nuts that can be served as a dessert after dinner. Ingredients:
1 cup toasted pine nuts |
1/2 cup white wine, or as needed |
1/4 cup honey, or as needed |
1/2 cup crumbled gorgonzola cheese |
2 cups dates - pitted and cut lengthwise to the center |
ground black pepper to taste |
salt to taste |
1 cup honey, warmed |
1/2 cup slivered, toasted almonds |
Directions:
1. Preheat oven to 350 degrees F (175 degrees C). Grease a baking dish.
2. Soak pine nuts in a bowl with white wine and 1/4 cup honey to infuse flavor, at least 30 minutes. Drain.
3. Mix Gorgonzola cheese and pine nuts together in a bowl. Spread dates open slightly; season the inside of each date with black pepper. Spoon Gorgonzola mixture into each date. Season the outside of each date with salt.
4. Arrange stuffed dates in a baking dish. Cover with 1 cup honey.
5. Bake in the preheated oven until warmed, about 10 minutes. Transfer cooked dates to a serving platter. Garnish with almonds.
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