Mascarpone Stuffed Dates (Print Version)
# Ingredients:
→ For the Stuffed Dates
01 -
24 Medjool Dates, pitted
02 -
6 oz Mascarpone cheese
03 -
1/4 cup finely chopped pecans
04 -
2 tbsp Grade A Dark Amber Maple Syrup
# Instructions:
01 -
Turn on your oven's broiler and move the oven rack to the top position to prepare for quick, high-heat cooking.
02 -
Slice each Medjool date lengthwise to remove the pit and create an opening for the filling. If your dates are already pitted, simply slice them lengthwise to create a pocket.
03 -
Using a small spoon or knife, stuff each date with a generous amount of mascarpone cheese. The creamy cheese should fill the cavity but not overflow too much.
04 -
Sprinkle the finely chopped pecans over the mascarpone-filled dates, gently pressing them into the cheese so they adhere.
05 -
Arrange the stuffed dates on a lined baking sheet, keeping them slightly apart. Drizzle all dates evenly with the maple syrup for a touch of caramelized sweetness.
06 -
Place the baking sheet under the broiler for approximately 3 minutes, or until the tops become lightly golden. Watch very carefully as they can burn quickly under the intense heat.
07 -
Remove from the oven and allow to cool slightly. Serve warm or at room temperature for the best flavor and texture experience.
# Notes:
01 -
These luxurious bites offer the rich, caramel-like flavor of dates enhanced with creamy mascarpone, crunchy pecans, and a touch of maple – reminiscent of pecan pie but in an elegant, bite-sized form.
02 -
Mascarpone is a mild Italian cream cheese with a buttery texture. If unavailable, you can substitute with cream cheese softened and mixed with a touch of heavy cream.
03 -
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Allow to come to room temperature before serving for the best texture and flavor.