12 to 18 fresh Medjool dates
6 oz. goat cheese, at room temperature

Slice a 1-inch opening on top of date. Remove the pit and discard. Crumble goat cheese into small, pea-sized pieces. Stuff goat cheese into opening in date. Place stuffed dates on a tray lined with parchment paper or aluminum foil, and set aside.

SAUCE:

1 cup honey
3/4 cup almond butter
1 tbsp. unsalted butter
1/4 cup heavy cream
sea salt (optional)

In a heavy saucepan, over a medium-high heat, heat together honey, almond butter, and unsalted butter, until all ingredients are melted and well-combined. Turn heat down to low and add heavy cream and a dash of sea salt if desired. Cook for 3 to 4 minutes longer, until sauce is thick and velvety. Remove from heat and let sit a few minutes.

Drizzle warm honey-almond sauce over dates, and serve with a mug of Turkish coffee, or a glass of Muscat.

Note: Sauce is also good served warm, over vanilla ice cream.

Variation: For a more authentic Mediterranean flavor, use a good lavender honey if available, or a eucalyptus or rosemary honey if can be found.

Submitted by: Daniel Lee Mishkin