1Preheat oven to slow, 150 C. Lightly spray and line base and sides of a 20 cm springform pan.
2In a large bowl, combine dates, cherries, nuts, chocolate, spice, pepper and zest.
3In a medium saucepan, combine sugar, honey and butter. Heat on medium, stirring, until beginning to melt - do not stir again or the sugar will crystallize.
4Bring to a boil and cook 3 to 5 mins until a little dropped into cold water forms a soft ball when moulded between fingers.
5Working quickly, pour caramel over nut mixture, mixing well. Pour into pan. Smooth top with a spatula. Bake 10 to 15 mins. Allow to cool.
6If the mixture has not set, place in fridge. Cut into small wedges and serve with coffee.
TIP: Remove skin from hazelnuts by roasting in a moderate oven, 180 C, 5 to 10 mins. Pour into a clean tea towel, wrap up and rub - skins will peel away. Use any combination of nuts you like. Other glazed fruits can be used.
Photo: Rodney Macuja/Bauer