Mascarpone-Stuffed Dates with Pomegranate, Pistachios, and Honey Recipe

Introduction

Mascarpone stuffed dates with pomegranate and honey make an elegant and delicious appetizer or dessert. The creamy mascarpone and sweet honey pair beautifully with the tart pomegranate seeds and crunchy pistachios, offering a delightful contrast of flavors and textures.

Ingredients

• 20 Medjool dates, pitted
• 1 cup mascarpone cheese
• 1 teaspoon vanilla extract
• 2 tablespoons honey, plus more for drizzling
• 1/4 cup pomegranate seeds
• 1/4 cup chopped pistachios
• A pinch of sea salt
• Fresh mint leaves for garnish

Instructions

1. Step 1: Use a sharp knife to make a small slit on one side of each date and remove the pit carefully, keeping the dates whole for stuffing. Set aside.
2. Step 2: In a bowl, combine mascarpone cheese, vanilla extract, and 2 tablespoons of honey. Stir until smooth and creamy.
3. Step 3: Using a small spoon or piping bag, stuff each date generously with the mascarpone mixture, taking care not to overfill.
4. Step 4: Arrange the stuffed dates on a serving platter and drizzle lightly with additional honey.
5. Step 5: Sprinkle pomegranate seeds evenly over the stuffed dates for a burst of tartness and color.
6. Step 6: Add a layer of chopped pistachios for crunch and nuttiness.
7. Step 7: Lightly sprinkle a pinch of sea salt over the dates to enhance and balance the sweetness.
8. Step 8: Garnish with fresh mint leaves for aroma and a fresh touch.
9. Step 9: Serve immediately or refrigerate for up to an hour to allow flavors to meld and mascarpone to set slightly.

Tips & Variations

• Use a piping bag for neater filling and faster preparation.
• Substitute pistachios with chopped almonds or walnuts for a different nutty flavor.
• For a vegan version, try coconut cream instead of mascarpone.
• Add a sprinkle of cinnamon or nutmeg to the mascarpone mixture for warming spice notes.

Storage

Store stuffed dates covered in the refrigerator for up to 24 hours. They are best enjoyed fresh but can be chilled to let the mascarpone firm up slightly. Bring to room temperature before serving for the best texture and flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare these dates in advance?

Yes, you can prepare and assemble the stuffed dates up to 24 hours ahead. Keep them covered and refrigerated until ready to serve. Adding fresh pomegranate seeds and mint just before serving keeps them vibrant.

What if I can’t find Medjool dates?

Other varieties of soft, large dates can be used, but Medjool dates are preferred for their natural sweetness and tender texture. If using firmer dates, soak them briefly in warm water to soften before stuffing.

Mascarpone-Stuffed Dates with Pomegranate, Pistachios, and Honey Recipe

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★★★★★

4.8 from 142 reviews

• Author: anna
• Total Time: 20 minutes
• Yield: 20 stuffed dates 1x
• Diet: Vegetarian

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Description

These Mascarpone Stuffed Dates with Pomegranate and Honey are a delightful and elegant no-bake dessert. Sweet Medjool dates are filled with creamy mascarpone cheese infused with vanilla and honey, then topped with tart pomegranate seeds, crunchy pistachios, a touch of sea salt, and fresh mint leaves. This recipe offers a perfect balance of sweet, tart, creamy, and crunchy flavors, making it ideal for a sophisticated appetizer or a light dessert.

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Ingredients

Scale 1x2x3x

Dates

• 20 Medjool dates, pitted

Mascarpone Filling

• 1 cup mascarpone cheese
• 1 teaspoon vanilla extract
• 2 tablespoons honey, plus more for drizzling

Toppings & Garnish

• 1/4 cup pomegranate seeds
• 1/4 cup chopped pistachios
• A pinch of sea salt
• Fresh mint leaves for garnish

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Instructions

1. Prepare the Dates: Use a sharp knife to make a small slit on one side of each Medjool date and remove the pits carefully, ensuring the dates remain whole for stuffing. Set them aside.
2. Make the Mascarpone Mixture: In a mixing bowl, combine the mascarpone cheese, vanilla extract, and 2 tablespoons of honey. Stir until the mixture is smooth and creamy, incorporating the flavors evenly.
3. Stuff the Dates: Using a small spoon or piping bag, gently fill each date with the mascarpone mixture. Be generous but avoid overfilling to prevent overflow.
4. Arrange and Drizzle Honey: Place the stuffed dates on a serving platter and drizzle a light coating of honey over each for added sweetness.
5. Add Pomegranate Seeds: Sprinkle a generous amount of pomegranate seeds across the stuffed dates to add bursts of tart flavor and vibrant color.
6. Top with Pistachios: Scatter chopped pistachios over the dates to provide a crunchy texture and nutty notes.
7. Season with Sea Salt: Lightly sprinkle a pinch of sea salt on top to balance the sweetness and enhance all the flavors.
8. Garnish with Mint: Finish by decorating with fresh mint leaves for a refreshing aroma and aesthetic appeal.
9. Serve or Chill: Serve the stuffed dates immediately for the freshest taste, or refrigerate for up to an hour to let the flavors meld and mascarpone set slightly before serving.

Notes

• Ensure dates are soft and fresh for the best texture.
• For easier stuffing, chill the mascarpone mixture beforehand to firm it slightly.
• Honey drizzle can be adjusted to taste depending on preferred sweetness.
• Chilling the stuffed dates enhances flavor melding but avoid storing for too long to maintain freshness.
• Can be made a few hours in advance and refrigerated, covered tightly.

• Prep Time: 20 minutes
• Cook Time: 0 minutes
• Category: Dessert
• Method: No-Cook
• Cuisine: Mediterranean

Keywords: mascarpone stuffed dates, date dessert, no-bake dessert, pomegranate, honey, pistachio, easy elegant appetizer, vegetarian dessert