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Nutrition Facts
Serving Size 1 (730g) Recipe makes 4 servings The following items or measurements are not included below: 4 whole allspice berries 1/4 lb mascarpone cheese
Calories 766
Calories from Fat 46		(6%)
Amount Per Serving		%DV
	Total Fat 5.2g	8%
	Saturated Fat 0.9g	4%
	Monounsaturated Fat 2.2g
	Polyunsaturated Fat 1.4g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 53mg		2%
Potassium 1117mg		31%
Total Carbohydrate 67.6g		22%
	Dietary Fiber 9.3g	37%
	Sugars 32.1g
Protein 4.1g		8%
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Spiced Dates With Mascarpone Cheese

Recipe #62519 | 35 min | 5 min prep | add private note

⁽¹⁾ RATE IT NOW Print Recipe

By: Mirj
May 19, 2003

Fancy shmancy, but very easy to make. Very MiddleEastern/Mediterranean! You can serve it as a fruity appetizer or as a dessert.

SERVES 4 (change servings and units)

Ingredients

1 bottle light-bodied red wine, like beaujolais
8 medjool dates
16 whole almonds, skin on,lightly toasted
1/4 cup honey
1 tablespoon whole black peppercorn
1 tablespoon clove
1 tablespoon grated orange zest, dry or fresh
4 whole allspice berries
2 two inch cinnamon sticks
1 dried bay leaf
1/4 lb mascarpone cheese, room temperature
sea salt, for serving

Directions

1
In a medium saucepan, bring the wine to a simmer.
2
Add the dates and poach until the skins blister.
3
With a slotted spoon, lift out the dates and, while warm, remove and discard the skins.
4
Cut open the dates on one long side, remove the pits and place two almonds in the center of each date.
5
Fold closed.
6
To the wine, add the honey, peppercorns, cloves, orange zest, allspice, cinnamon sticks and bay leaf.
7
Continue simmering until the wine is reduced by half, about 20 minutes.
8
Strain wine into a clean saucepan.
9
Add the dates to the wine and heat gently, over a medium low heat, until warmed through, but not hot, then remove from heat.
10
To serve, place a dollop of mascarpone in the center of each of four plates.
11
Spoon two dates and a little wine sauce on each plate, sprinkle lightly with sea salt and serve.

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Featured Reviews for This Recipe

From: fuiu

On May 5, 2006

I made it and i will make it again before rating it but this is what i think. First of all it's way too much wine. Even reduced by half it's way too much wine. I ended up using less than half of the reduced wine. Second - the listed amount of spices is too much. It gave the wine a bitter taste and an odd flavor that really didn't give any hint about cloves or pepper or anything but something not-quite-right. Maybe having to boil so much wine until is reduced by half took out all the flavors from the spices and I was left with their bitter taste. I'll try again using half the wine, 1/4 of spices or less and a pinch of salt to balance bitterness.

1 person found this review helpful

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From: Derf

On Jul 1, 2003

WOW Mirj, these are sooo special!! Not enough stars to give! First of all I thought cheeze, a whole bottle of wine, seemed like such a lot for 8 dates. Was I wrong, by the time it was reduced with the spices, it was exactly right. And the aroma while reducing, filled the house with heaven!! And the taste,I wish I had better words to describe it, the sweet warm spiceyness of the dates,almonds and sauce with the coolness of the mascarpone and the touch of salt was perfection!! I really have to restrain myself, I shouldn't even have had one, but I had to, the aroma just captured me and the devil made me do it!! One less for DH and the rest. This one will become a part of the special stuff we do for the Holiday season and for real special company! Thank-you so much for posting it.

6 people found this review helpful

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From: Sybarite

On May 21, 2004

Oh my goodness - this was amazing. I had this desert at Mario Batali's Lupa the other night and was dying to replicate it. This recipe is perfect!! Because it's so rich and sweet, I served it with a slightly chilled semi-dry Moscato di'Asti for balance. Hats off to you - the recipe is PERFECT! Thanks so much!

4 people found this review helpful

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