Best Stuffed Dates With Clementines Recipes

STUFFED DATES WITH CLEMENTINES

Stuffed Dates with Clementines image

This easy-to-assemble dessert platter offers a variety of textures and tastes: chewy, sweet mascarpone-stuffed dates, crunchy salted almonds, and juicy, almost sugary clementines.

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes

Time 25m

Number Of Ingredients 8

Ingredients

1/2 cup mascarpone cheese (about 4 ounces)
1/4 teaspoon ground cinnamon
1 tablespoon sugar
8 Medjool dates
1/2 cup whole raw almonds, skin on
1/4 teaspoon olive oil
Pinch of coarse salt
3 clementines or tangerines, peeled and separated into segments

Steps:

Preheat oven to 425 degrees. Stir together mascarpone, cinnamon, and sugar in a small bowl. Cut a slit lengthwise in each date, and remove pit. Fill each date with 1 tablespoon cheese mixture. Refrigerate dates until ready to serve, up to 2 hours.
Toss almonds with oil on a rimmed baking sheet. Toast in oven until fragrant and deep golden brown, about 10 minutes; sprinkle with salt. Arrange toasted almonds, stuffed dates, and clementine segments on a serving platter.

CANDIED CLEMENTINES

Candied Clementines image

These intensely flavorful slices are the perfect garnish for a clementine cake and any other dessert that calls for a sweet dash of citrus. Though cooking down the fruit takes hours, you can start the simmer and leave it, checking in only occasionally. The sugar syrup left after the clementines are removed is worth saving for cocktails or even pouring over pancakes.

Provided by John Willoughby

Time 3h30m

Yield About 18 to 24 slices

Number Of Ingredients 2

Ingredients

2 cups sugar
3 to 4 clementines, peel on, sliced as thin as possible

Steps:

In a saucepan combine the sugar with 2 cups water and bring to a boil. Add the clementine slices, reduce heat to simmer, and place a piece of parchment paper over top of liquid to keep clementines submerged. Simmer 2 hours, then remove from heat and allow to cool to room temperature.
Heat oven to 250 degrees. Lay a Silpat mat or parchment paper on a baking sheet, place clementine slices in a single layer on top (making sure they lie flat), then cover with a second mat or layer of parchment and top that with a second baking sheet. Put in oven and bake for 1 hour, then remove from oven. (Reserve citrus-infused syrup in refrigerator for cocktails or other uses.)
When cool enough to handle, remove top baking sheet and carefully peel away top mat or parchment. Carefully lift and peel the candied citrus slices and set aside until ready to use.

Nutrition Facts : @context http, Calories 79, UnsaturatedFat 0 grams, Carbohydrate 21 grams, Fat 0 grams, Fiber 0 grams, Protein 0 grams, Sodium 0 milligrams, Sugar 20 grams