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.