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