Food & Cooking Recipes Dessert & Treats Recipes Stuffed Dates with Clementines Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on January 9, 2019 Print Rate It 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. Rate it Print