Recipes

• 250g South Cape Mascarpone or Goat’s Cheese
• 1 cup sugar
• ¼ cup water
• 70g pine nuts
• 2 tablespoons honey
• 20 fresh dates
• grated nutmeg or cinnamon

Method

Combine sugar and water in a saucepan and cook, stirring until dissolved then boil without stirring until a light golden toffee colour. Working quickly, mix in pine nuts and pour onto a baking paper lined tray. Spread out the pine nut toffee with a metal spatula and allow to set. Break toffee into thumb-sized pieces. Whisk mascarpone and honey together until thick. Cut dates in half, remove pips and fill with a teaspoon of honey mascarpone. Sprinkle with grated nutmeg and top with pieces of pine nut toffee just before serving.