Dates Stuffed With Rose-Almond Paste
These delicate almond-stuffed dates are a beautiful and elegant treat perfect for any occasion. The sweet, nutty almond paste with a hint of rose water fills each date, creating a lovely combination of flavors. Garnished with candied rose petals and chopped pistachios, these stuffed dates look as delightful as they taste. A delightful dessert that will impress your guests and satisfy your sweet tooth.
— Constant Cookbook
Ingredients
- 20 large dates, such as Medjools or Black Sphinx
- 1 roll (7 oz.) almond paste
- 1 tsp. rose water
- 1 to 2 drops red food coloring
- 20 candied organic rose petals for garnish
- Finely chopped pistachios for garnish
Instructions
- Slit the dates open lengthwise and remove the pits.
- In a food processor, pulse the almond paste with the rose water and food coloring, adding the coloring 1 drop at a time until the paste is a delicate shade of pink.
- Transfer the almond paste to a work surface and roll into a 10-inch log. Cut into 20 equal pieces. Roll each piece into an oval shape and slip into a date; slice in half so that the ingredients are visible.
- To serve, place each stuffed date on a candied rose petal and sprinkle with chopped pistachios. Makes 20.
- Adapted from <i>Williams-Sonoma TASTE Magazine,</i> &quot;Sweet Gems,&quot; by Deborah Madison (Holiday 2001).
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