Ingredients
1 bottle white wine
1 c. honey
1 tsp. Freshly ground black pepper
1 small bay leaf
1/4 tsp. crushed mastic (see Tips & Techniques)
1 pinch saffron
2 dates
Preparation
Step 1Place all but ½ cup wine in a saucepan and add the honey. Stir and heat just enough to dissolve the honey. Add the pepper, mastic, bay leaf, and saffron. Remove from the heat.Step 2Remove the pits from the dates if unpitted. Place the date pits in a small sauté pan and gently toast them over a low flame until lightly colored. Add to the wine mixture. (This step can be omitted if the dates are pitted.)Step 3Soften the date flesh in the remaining ½ cup of white wine. Puree in a blender or by pounding in a mortar. Add to the wine mixture. Stir to combine and let infuse for several hours or, ideally, overnight. Strain and serve at room temperature or chilled.
Recipe courtesy of Cathy Kaufman, chairperson of the Culinary Historians of New York.
