Step back in time with ancient Roman stuffed dates

New recipes can come from the most unexpected sources and sometimes, they are actually quite old.

Today’s recipe showed up in my text messages from the son of an old friend. Steven has been fascinated by history for most of his life, usually heading toward the martial arts, not the culinary ones, so it took me by surprise when he shared his latest creation and it had come from the kitchen.

Since his historic interest tends toward the Viking age, including both the Norse and Celtic aspects, this foray into ancient Roman history was unexpected. My own culinary adventurousness has been waning lately, so I was grateful for the nudge to try the out-of-the ordinary.

The original author of this recipe, Marcus Gavius Apicius, lived in the early first century, in the time of Christ, so it doesn’t come with any measurements. I’m not going to add any either, since it really depends on the quantity you are making and your own personal tastes when it comes to proportions.

It’s a simple recipe, with just four main ingredients plus salt and pepper. The seasonings may sound like a strange combination with a sweet dessert, but are really are no stranger than salted caramel. It is a juxtaposition of flavors and textures. Trust me, it works.

Keep in mind, you only need about a half teaspoon of filling per date, so you aren’t dealing with huge quantities.

Prepare your filling accordingly and season to taste. Use the salt sparingly. The salt should just be a hint of flavor to enhance the sweetness.

The pepper may be mild or strong, depending on your preference. I like it on the strong side, giving the honeyed dates a sharp bite to keep them from being cloyingly sweet.

The walnuts add a hint of bitterness, while the pine nuts have a creamy smoothness.

This fruit-based dessert pairs well with a sharp cheese such as Asiago.

Ancient Roman Stuffed Dates

• Pitted dates

• Walnuts

• Pine nuts

• Coarse black pepper

• Coarse sea salt

• Honey *** Grind together equal quantities of walnuts and pine nuts for a coarse mixture, enough for about 1/2 teaspoon for each date. Season with coarse ground black pepper. Place a small amount of the ground nut and pepper mixture into each pitted date. Arrange dates on a serving platter.

Heat honey over low heat to thicken, reducing the volume by about 20% to create the thick syrup. Drizzle the honey over the stuffed dates, sprinkle with a dash of salt and serve.

Christine Haines is a retired reporter and a culinary enthusiast who collects recipes from around the world and throughout historic time periods, often adding her own twist to an old tradition. She encourages her readers to cook adventurously.