Ancient Roman meals could be simple affairs of bread, olives, friut, cheese. Some were lavish banquets held after sunset (to show off wealth by burning expensive lamp oil). At such feasts many courses and wines might be served, some strange to modern tastes. (Stuffed dormouse, anyone?)
However here is a simple dessert to try if you wish. I have tried it and it works very well. The pepper, which in Roman times was an expensive and so desirable spice, takes off the cloying sweetness of the honey.
The recipe is taken from the ancient Roman cookbook devised by the chef Apicius, whose book on cooking has survived to this day:
Dates with Pine Nuts and Honey
Portion of fresh or dried stoned dates. Pine nuts. Clear runny honey. Salt and pepper. (Sea salt and black pepper.)
Stuff the dates with the pine nuts. Roll dates in salt and pepper. Reduce honey in a pan until caramelized. Pour over stuffed dates.
The characters in my historical romance Flavia's Secret, set in Roman Bath in England, would have enjoyed this! For details of this book, look here.