1892. Pistachio Mascarpone Dates

One of these decadent and delightful mascarpone-stuffed, pistachio spread-coated dates is enough to satisfy any sweet tooth. 

Mascarpone is mostly used for tiramisu desserts. It has this perfect balance of being both a very thick cream, and a very light cheese. The three ingredients of mascarpone, dates, and pistachio spread are sufficient here, but you can elevate it further by adding a light sprinkle of sea salt at the finish.

Ingredients:

100g marcarpone

15 medjool dates

30 pistachio kernels

200g pistachio spread

sea salt, optional

Method:

Cut the dates lengthwise only from one side to extract the seed and keep the fruit in tact. Stuff each date with a generous teaspoon of mascarpone, and press in two pistachio kernels at the seam for a nice crunch. Heat the open jar of pistachio cream in a water bath to liquidize it. Using a skewer or chocolate dunking tools, dip the stuffed date in the warm liquid pistachio spread, tap to remove excess, and put on a parchment paper to set in the refrigerator. Optionally sprinkle with sea salt. Keep refrigerated until serving.

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