Stuffed Dates with Clementines
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.
- Total Time:
- Servings: 4
Source: Martha Stewart Living, December 2004
- 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
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.