Datteri con mascarpone e noci

Dates filled with mascarpone cream and walnuts

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Preparation info

  • Serves

    8

    • Difficulty

      Easy

Appears in

Twelve

By Tessa Kiros

Published 2003

  • About

These may be served after dinner or as an antipasto, even though they are sweet. They are rich and delicious. The quantities given here are estimated at three dates per person. You may adjust this to suit your personal taste. Although dates are not grown in Tuscany, they are often served for festive occasions.

Ingredients

  • at least 12 shelled whole walnuts
  • 110 g (½ cup) mascarpone
  • 125 g (½ cup) ricotta cheese
  • 6 tablespoons caster (superfine) sugar
  • 2 tablespoons good-quality brandy, rum or grappa
  • 24 fresh dates

    Method

    Toast the walnuts lightly in an oven or a dry frying pan.

    Put the mascarpone and ricotta cheese into a bowl with the sugar and liqueur. Mix gently but thoroughly. Divide each walnut in half, lengthways across its seam.

    Slit the dates vertically down one side with a sharp knife, leaving them whole. Remove the stone. Fill each date with a teaspoonful or so of the mascarpone mixture. You can pipe the mixture in if you prefer. Add a walnut half to each date and gently close them up a little. Refrigerate for about an hour before serving.

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