Description
These Mascarpone Stuffed Dates with Maple Drizzle are a quick and elegant appetizer or dessert that combines the natural sweetness of Medjool dates with creamy mascarpone cheese, crunchy pecans, and a luscious maple syrup finish. Broiled to a perfect golden finish, they offer a delicious balance of textures and flavors in just 10 minutes.
Ingredients
Scale
Dates and Filling
- 24 Medjool dates, pitted
- 6 oz mascarpone cheese
- 1/4 cup finely chopped pecans
Drizzle
- 2 tbsp Grade A Dark Amber maple syrup
Instructions
- Preheat the oven: Set your oven to the broil setting and position the oven rack in the topmost position to prepare for quick, high heat cooking.
- Prepare the dates: Carefully slice each Medjool date lengthwise to remove the pits, creating a cavity for the creamy filling without cutting the dates fully in half.
- Stuff the dates: Gently fill each pitted date with mascarpone cheese. Then sprinkle the tops with the finely chopped pecans to add a crunchy texture contrast.
- Broil the stuffed dates: Arrange all the stuffed dates on a baking sheet. Drizzle the maple syrup evenly over the top. Place under the broiler for about 3 minutes, watching closely until the cheese is lightly golden and the pecans toast slightly. Careful not to burn them.
- Cool and serve: Remove the tray from the oven and allow the dates to cool slightly so the flavors meld and they are easier to handle. Serve warm or at room temperature for an indulgent bite-sized treat.
Notes
- Watch the dates carefully while broiling to avoid burning due to the high heat.
- Medjool dates are preferred for their large size and soft texture, making them ideal for stuffing.
- Feel free to substitute pecans with walnuts or almonds based on preference.
- This recipe can be prepared ahead and assembled, then quickly broiled just before serving for freshness.
- For a vegan twist, use a plant-based cheese alternative instead of mascarpone.
