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Dulcia domestica (stuffed dates)
Dulcia domestica (stuffed dates)

Ingredients:
200g fresh dates (dried can be used)
50g coarsely-ground pine kernels
1 tbsp liquamen
freshly-ground black pepper
100ml Mulsum (spiced honey wine)
2 tbsp honey

Carefully stone the dates and fill them with the pine kernels [if desired add black pepper to the ground nuts before using it as a stuffing]. Place them carefully in a saucepan and add the Liquamen, red wine and honey. Gently bring to the boil and then reduce the heat to a low simmer. Cook gently until the surface skin of the dates starts to peel off (should take about 5–10 minutes). Place the dates in a dish and drizzle with some of the wine sauce.

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Taken on: August 19, 2014
Sets appears in:   • Ancient Roman recipe: Dulcia domestica (stuffed dates)   
Groups appears in:   • Roman and ancient cooking   
Camera: Nikon D5100, f/5.3, 1/30 sec, 66mm (=99mm), ISO 1600 (more info) (hide info)
Camera: Nikon D5100
Aperture: f/5.3
Exposure Time: 0.033 sec (1/30)
Focal Length: 66mm (35mm equivalent: 99mm)
ISO: 1600
Exposure Bias: 0 EV
Flash: Off, Did not fire
Exposure Program: Not Defined
Exposure Mode: Auto
Metering Mode: Multi-segment
White Balance: Auto
Gain Control: High gain up
Color Space: sRGB
Software: Ver.1.01
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Dulcia domestica (stuffed dates)

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