Best Date Paste Recipes

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DATE PASTE



Date Paste image

Provided by Martha Stewart

Categories     Food & Cooking

Yield Makes 2 cups

Number Of Ingredients 4

2 cups dates, pitted and diced
1 cup water
1 pinch of salt
Zest and juice of 1 lemon

Steps:

  • Place dates in a saucepan with water, salt, and lemon zest and juice. Cook over medium heat until dates are soft, about 12 minutes. Remove from heat; let cool before using.

DATE & CRANBERRY PASTE



Date & Cranberry Paste image

This is a Paste to serve with Cheeses much like Quince paste. It has a lovely caramel finish and a slight citrus tang. Great with Sheep or Goats milk Buchette or Chevres.

Provided by Benjibuls

Categories     Spreads

Time 25m

Yield 1 small ramekin

Number Of Ingredients 4

125 g dates
100 g dried cranberries
1 lemon, juice of
250 ml water

Steps:

  • Chop dates and dried cranberries finely.
  • Place the chopped ingredients in a small saucepan on a medium heat and add the lemon juice.
  • As the mixture warms up the dates will begin to break down. If the mixture becomes dry add water as necessary.
  • Cook for 20 minutes and keep an eye on the water levels. The finished mixture should be reasonably think should have a shine to it. Note that when it cools it will have a thicker consistency.
  • Place mixture in a small ramekin and allow to cool. Can be stored in the fridge for up to a week.
  • Optionally you can place the mixture in a food processor and blend until smooth.

Nutrition Facts : Calories 410.2, Fat 0.6, SaturatedFat 0.1, Sodium 9.9, Carbohydrate 110, Fiber 14.8, Sugar 84.4, Protein 3.6

DATE BON-BONS WITH PISTACHIO PASTE



Date Bon-Bons with Pistachio Paste image

These delicate date bonbons hold a sophisticated little secret: there's a homemade pistachio paste inside. Box them up along with an assortment of other treats and give the classiest gift of the holiday season.

Provided by Martha Stewart

Categories     Dessert & Treats Recipes

Time 30m

Yield Makes 16

Number Of Ingredients 8

1/4 cup pistachios, preferably Sicilian
1 tablespoon sugar
Pinch of kosher salt
1/8 teaspoon orange-flower water, or almond or pistachio extract (optional)
1/2 to 1 1/2 teaspoons vegetable oil, as needed
8 large dates, such as Medjool, halved lengthwise, pits removed
16 small slivers candied orange peel
1/3 cup dark melting wafers (about 2 ounces), such as Ghirardelli or Merckens, melted; or Tempered Chocolate

Steps:

  • Pulse pistachios, sugar, salt, and orange-flower water together in a food processor until a fine paste forms. If necessary, add oil, 1/2 teaspoon at a time, to achieve a peanut-butter-like texture; you should have about 1/4 cup.
  • Fill each hollow in dates (from removing pits) with 1/2 teaspoon pistachio paste; stick a piece of orange peel into paste. Dip one end in chocolate. Place on a parchment-lined baking sheet and let stand until set, about 15 minutes. Store in an airtight container at room temperature up to 1 month.

DATE PASTE



Date Paste image

Provided by Shauna Sever

Categories     Date

Yield Makes about 3 cups

Number Of Ingredients 2

3 cups (21 ounces/595 grams) lightly packed pitted Medjool or Deglet Noor dates
3 cups (24 ounces/690 grams) boiling water

Steps:

  • Place the dates in a large bowl. Pour the water over the dates. Cover the bowl tightly with plastic wrap and let soak-tender Medjool dates only need about 10 to 15 minutes to soak, while drier Deglet Noor dates can use a soak of about 1 hour. Drain the dates, reserving the soaking water. Place the dates in a food processor fitted with the steel blade. Process until the paste is very smooth, with few discernible bits of date skin in the mix. You're looking for a texture and thickness sort of like an airy peanut butter or apple butter-the paste should be very smooth, move freely in the processor, and not cling to the sides of the bowl. If it appears a little chunky or sticky, add a bit of the soaking water, just a teaspoon at a time to avoid making it too runny. Ultimately, the paste should be a medium caramel color, spoonable, and hold its shape when you scoop some out. Use the paste immediately, or store it in an airtight container in the refrigerator for up to 10 days.

DATE PASTE



Date Paste image

Provided by Charlie Trotter

Categories     Fruit     No-Cook     Date     Raw

Yield Yield: 1 rounded cup

Number Of Ingredients 2

1 cup pitted Barhi dates
1/2 cup filtered water

Steps:

  • In a food processor, combine the dates and water and process until completely smooth. Use immediately, or store in a covered container in the refrigerator for up to 2 weeks.

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