Instructions: 1. In a medium saucepan, bring the wine to a simmer. Add the dates and poach until skins blister. Using a slotted spoon, lift out the dates and remove skins while warm. Discard peels. Cut open dates on one long side, remove pits and place two almonds in the center of each date. Fold closed.

2. Add the honey, peppercorns, cloves, orange zest, allspice, cinnamon sticks and bay leaf to the wine and continue simmering until wine is reduced by half, about 20 minutes. Strain the wine into a clean saucepan. Add the dates to the wine and heat gently, over medium low heat, until warmed through, but not hot. Remove from heat and place a dollop of mascarpone in the center of each of four plates. Spoon two dates and a little wine sauce on each plate, then sprinkle lightly with sea salt. Serve.

Yield: 4 servings.

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