“…next I sing of honey, the heavenly ethereal gift…” -Virgil

Roman Stuffed Dates

Our Thoughts:

These are a purely natural, gluten and sugar free powerhouse of nominess. The texture of chewy date is complimented by the crunchy nut filling, and the whole is dripping with honey. They fit perfectly with my mental preconceptions of Ancient Roman dining. Imagine reclining on elegant couches, opulent fabrics rippling underneath you toward the exquisite mosaic on the floor. Course after course of decadence is served, yet this dish stands apart as the epitome of simple, delicious sweets.

Go on. You know you want to.

Roman Stuffed Dates

DULCIA DOMESTICA: LITTLE HOME CONFECTIONS (WHICH ARE CALLED DULCIARIA) ARE MADE THUS: LITTLE PALMS OR (AS THEY ARE ORDINARILY CALLED) DATES ARE STUFFED—AFTER THE SEEDS HAVE BEEN REMOVED—WITH A NUT OR WITH NUTS AND GROUND PEPPER, SPRINKLED WITH SALT ON THE OUTSIDE AND ARE CANDIED IN HONEY AND SERVED.

Ingredients:

• Dried dates, pitted
• crushed nuts – hazelnuts and cooked chestnuts are perfect
• cinnamon and long pepper (or black pepper), 1 tsp. per 1/2 cup of nuts
• honey to cover the stuffed dates
• a jar to store them in

Chop the nuts small, and mix with cinnamon and pepper. Carefully stuff this mixture into the pitted dates, taking care to not overstuff and tear the fruit. Place the stuffed dates in a jar, propping the dates up to keep the nuts from spilling out. Continue this process until the jar is full. Pour honey over the stuffed dates until all the crevices are filled.