Ingredients for Spiced Dates With Mascarpone Cheese
- 1 cup dry red wine
- 8 Medjool dates
- 16 slivered almonds
- 2 tablespoons honey
- 1 teaspoon whole black peppercorns
- 4 whole cloves
- zest of 1 orange
- 1/2 teaspoon ground allspice
- 1 cinnamon stick
- 1 dried bay leaf
- 2 cups mascarpone cheese
- sea salt, for sprinkling
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How to Make Spiced Dates With Mascarpone Cheese
- Gently simmer 1 cup of dry red wine in a medium saucepan over medium heat.
- Add the pitted Medjool dates and poach until their skins blister and soften, about 5-7 minutes.
- Carefully remove the dates with a slotted spoon. While still warm, gently peel off and discard the skins.
- Using a sharp knife, carefully slice open each date lengthwise, remove the pit, and insert two slivered almonds into the center of each date.
- Gently fold the dates closed.
- In the same saucepan, add 2 tablespoons of honey, 1 teaspoon of black peppercorns, 4 whole cloves, the zest of 1 orange, 1/2 teaspoon of ground allspice, 1 cinnamon stick, and 1 bay leaf to the remaining wine.
- Reduce the heat to low and simmer for 20 minutes, or until the wine has reduced by half, stirring occasionally.
- Strain the spiced wine sauce through a fine-mesh sieve into a clean saucepan, discarding the solids.
- Add the stuffed dates to the strained wine sauce. Heat gently over low heat until warmed through (do not boil).
- To serve, spoon 1/2 cup of mascarpone cheese onto each of four plates.
- Arrange two stuffed dates on top of the mascarpone on each plate. Drizzle generously with the spiced wine sauce.
- Sprinkle lightly with sea salt and serve immediately. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
128g
Fat
4g
Carbs
22g
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60 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Occasion Appetizers Desserts Eggs Dairy Fruit Asian Middle Eastern European Dinner Party Holiday Event Kosher Cheese Stove Top Dietary Hanukkah Gluten Free Wedding Passover Rosh Hashana Valentines Day Free Of Something Brunch Equipment
