Description
These Mascarpone Stuffed Dates with Maple Drizzle are a quick and elegant treat featuring creamy mascarpone cheese and crunchy pecans stuffed inside sweet Medjool dates, finished with a rich maple syrup drizzle and a gentle broil for a golden touch. Perfect for appetizer platters or a sophisticated snack.
Ingredients
Scale
Dates and Filling
- 24 Medjool dates (pitted)
- 6 oz mascarpone cheese
- 1/4 cup finely chopped pecans
Maple Drizzle
- 2 tbsp Grade A Dark Amber maple syrup
Instructions
- Preheat the oven: Set your oven to the broil setting and place the oven rack in the top position to prepare for broiling the dates.
- Prepare the dates: Carefully slice each date lengthwise and remove the pit if not already pitted, creating an opening for the filling.
- Stuff the dates: Using a spoon, fill each date with a generous amount of mascarpone cheese and then sprinkle finely chopped pecans on top of the filling for added texture.
- Broil: Arrange the stuffed dates on a baking sheet in a single layer and drizzle them evenly with Grade A Dark Amber maple syrup. Place the sheet in the oven and broil the dates for about 3 minutes or until the tops turn lightly golden. Watch closely to avoid burning.
- Cool and serve: Remove the dates from the oven and let them cool slightly before serving. They can be enjoyed warm or at room temperature.
Notes
- Keep a close watch during broiling to prevent the dates from burning, as the sugars can caramelize quickly.
- For a nut-free version, omit the pecans or substitute with seeds like pumpkin seeds.
- Medjool dates are preferred for their large size and natural softness, making stuffing easier.
- These can be made ahead and served at room temperature for convenience.
