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Fresh & Cream Cheese

Stuffed Dates with Pine Nut Toffee

  • 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.

Stuffed Dates with Pine Nut Toffee

Preparation time:
15 minutes

Cooking time:
10 minutes

Serves:
20

Products used:
South Cape Mascarpone or Goat’s Cheese

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