Under 30 Minutes

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.

  • Prep:
  • 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


  1. 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.

  2. 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.


Coffee lovers might want to add an extra ingredient to the mascarpone filling: Mix in a half teaspoon instant espresso powder along with the cinnamon and sugar.

Cook's Notes

To make this Mediterranean-inspired dessert even easier to prepare, serve the dates whole with the mascarpone mixture on the side; your guests can spoon a bit onto their plates for spreading.


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