Stuffed Dates with Clementines

stuffed dates clementines
Prep Time:
10 mins
Total Time:
25 mins

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.


  • 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


  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.

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.


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.

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