To toast the hazelnuts, preheat the oven to 350 degrees F. Place a few whole hazelnuts single-layered on a cookie sheet on the middle rack and toast for 10-15 minutes until lightly browned and fragrant. Place the hazelnuts in a clean kitchen towel and rub them to remove the skins. Discard the skins and finely chop the hazelnuts once cool enough to handle. Set aside until ready to use.
Place the dates, water, wine and lemon juice in a medium-sized saucepan and bring it to a rapid boil. Reduce the heat to medium and simmer for 10 minutes. Stir in the sugar and the pectin and return to a rapid boil for 1 minute. Stir in the hazelnuts and remove from heat.
Pour the spread into a sterilized jar with a lid. Once cool refrigerate and let it sit for at least a day or two before using to allow time for the flavors to meld. Makes about 1 cup of spread.
Serve with cheese, charcuterie, crackers and bread.