Roman Date Dessert
Dulcia Domestica
from Marcus Gavius Apicius. De Re Coquinaria
225g (8oz) Dates, fresh or dried
50g (2oz) Pine Nuts or coarsely chopped nuts
Pinch of salt
Red Wine
Honey, to taste
Remove the stones from the dates.
Stuff the dates with pine nuts
Sprinkle a little salt over the filled dates.
Add the dates to a saucepan and cover with wine, sweetened with honey.
Poach over a low heat for 7-10 minutes.
The cooking liquid can be thickened slightly before serving by either reduction or by adding a little arrowroot.
Submitted by: John David
Email: The Foody UK and Ireland
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