If you’re searching for an elegant yet simple appetizer or snack, look no further than these mascarpone-stuffed Medjool dates. The natural sweetness of the dates pairs beautifully with the creamy mascarpone cheese, while a hint of rich maple syrup and crunchy pecans take this dish to the next level. These bite-sized treats are perfect for entertaining or as a luxurious indulgence any time you need a sweet and savory fix. With only four ingredients, you’ll be surprised by how much flavor is packed into each delicious bite!
Ingredients:
- ¼ cup finely chopped pecans
- 24 Medjool dates, pitted
- 6 oz mascarpone cheese
- 2 tbsp Grade A dark amber maple syrup
Instructions:
- Prepare the Dates: Using a sharp knife, carefully slit each Medjool date lengthwise and remove the pit if not already pitted. Be sure to keep the dates intact, as they will be filled with the mascarpone mixture.
- Make the Mascarpone Filling: In a small bowl, mix the mascarpone cheese with the maple syrup until smooth and creamy. You can adjust the sweetness by adding more or less maple syrup to taste.
- Stuff the Dates: Use a small spoon or piping bag to fill each pitted date with the mascarpone mixture. Be generous, but make sure the date can still close slightly around the filling.
- Add the Pecans: After stuffing the dates, sprinkle the finely chopped pecans on top of the mascarpone filling. For extra flavor, you can lightly toast the pecans in a dry skillet for a few minutes before adding them.
- Serve: Arrange the stuffed dates on a serving platter. For a finishing touch, drizzle a little more maple syrup over the top if desired.
Conclusion:
These mascarpone-stuffed Medjool dates are the perfect blend of creamy, sweet, and crunchy. The combination of maple syrup and mascarpone creates a luscious filling, while the pecans add a satisfying crunch to each bite. Ideal for a special occasion or a simple yet sophisticated snack, these dates are sure to impress your guests or treat your palate when you’re craving something indulgent!
Irresistible Mascarpone-Stuffed Medjool Dates with Maple and Pecans
Ingredients
- ¼ cup finely chopped pecans
- 24 Medjool dates pitted
- 6 oz mascarpone cheese
- 2 tbsp Grade A dark amber maple syrup
Instructions
- Prepare the Dates: Using a sharp knife, carefully slit each Medjool date lengthwise and remove the pit if not already pitted. Be sure to keep the dates intact, as they will be filled with the mascarpone mixture.
- Make the Mascarpone Filling: In a small bowl, mix the mascarpone cheese with the maple syrup until smooth and creamy. You can adjust the sweetness by adding more or less maple syrup to taste.
- Stuff the Dates: Use a small spoon or piping bag to fill each pitted date with the mascarpone mixture. Be generous, but make sure the date can still close slightly around the filling.
- Add the Pecans: After stuffing the dates, sprinkle the finely chopped pecans on top of the mascarpone filling. For extra flavor, you can lightly toast the pecans in a dry skillet for a few minutes before adding them.
- Serve: Arrange the stuffed dates on a serving platter. For a finishing touch, drizzle a little more maple syrup over the top if desired.