Dates stuffed with honeyed almonds (a Maroque recipe)
ready in 15 mins
Easy to make, and very moorish
2 tsp honey
1. In a small pan add the almonds and warm over a gentle heat until starting to colour, take off the heat add the honey, letting it bubble in the pan, return to a gentle heat and bring back to bubbling until beginning to caramelise: be careful not to burn the almonds or the honey.
2. While they are still hot, tip the almonds onto a piece of baking parchment and separate them carefully (they will be very hot, but will set into a single lump if you don't separate them). Allow to cool and go very sticky.
3. Split the dates lengthways and remove the stone. Add a sticky almond in the split of each date and lightly press the date together. Serve with mint tea or strong coffee.