Remove the pits from the dates. Cut them into quarters and set aside. Squeeze the orange juice into a saucepan. Add
the water and honey. Sprinkle the gelatin onto the mixture. When it dissolves, stir briefly and add the quartered dates.
Bring to boil, reduce the heat and simmer, covered for 30 minutes. Cool. Strain the mixture and reserve the liquid.
Whip the cream until it stand in peaks. Add the almonds to the date liquid and gently fold into the cream. Spoon into
a two-quart serving dish. Decorate the charlotte with the sliced almonds, chopped dates and grated orange peel. Chill in
the refrigerator for 2 or more hours before serving.