Dates Stuffed With Mascarpone And Walnuts

Makes 8 Servings

I am so fortunate to have neighbours who like to try things I make. I made these dates a couple of years ago when we got together for dinner over the Christmas holidays. WE LOVED THEM! I now make these special treats every December!  How can you go wront with mascarpone anyway?

12 or more shelled whole walnuts
½ cup mascarpone cheese
½ cup ricotta cheese, (I recommend Scardillo Italian Style Genuina, it is lovely, creamy & not grainy)
6 Tbsp. berry sugar
2 Tbsp. good brandy or grappa
24 Medjool dates

Preheat the oven to 350 F. Place the shelled walnuts onto a baking sheet & toast 8 -10 minutes. Cool.

 

Combine the mascarpone & ricotta cheese in a medium sized bowl with the sugar & brandy or grappa, using a hand-held mixer.

Divide each walnut in half along its seam.

Slit the dates vertically down one side with a sharp knife, without cutting through the other side. Remove the pit. Fill each date with a teaspoon or so of the mascarpone mixture (you can use a piping bag, it seems a little easier). Add a walnut half to each date & gently close them up a little. Refrigerate for about an hour before serving.

Buon appettito!

 

Phyllis Signature

Comments

    • You most certainly can and should! And you should be able to get good dates in Cali. They need to be large ones. I think they are wonderful!

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