Food & Cooking Recipes Dessert & Treats Recipes Stuffed Dates with Clementines By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on January 9, 2019 Print Share Share Tweet Pin Email Prep Time: 10 mins Total Time: 25 mins Servings: 4 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. Ingredients ½ cup mascarpone cheese (about 4 ounces) ¼ teaspoon ground cinnamon 1 tablespoon sugar 8 Medjool dates ½ cup whole raw almonds, skin on ¼ teaspoon olive oil Pinch of coarse salt 3 clementines or tangerines, peeled and separated into segments Directions 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. 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. Variations 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. Print