Festive Stuffed Dates
Description
(makes 25)
Make and pack as gifts. Serve after main course as a small fingerfood dessert with coffee.
INGREDIENTS
|
50g (1/3 cups + 1 tbsp) dried apricots (finely chopped) 30g (2 tbsp + 1 tsp) crystallized ginger (finely chopped) 50g (1/3 cup) raisins (roughly chopped) |
75ml brandy (warmed) 50g pistachio nuts (toasted and roughly chopped) 560g (25) fresh dates 50g chocolate (melted) |
METHOD
- Combine apricots, ginger and raisins. Pour brandy over fruit.
- Set aside to macerate for at least 20 minutes and then add pistachios.
- Cut dates lengthwise along one side and remove stone.
- Fill cavity of each date with a teaspoon of stuffing mixture and leave the cut edges apart so the stuffing is exposed.
- Using a fork drizzle chocolate in a diagonal pattern over the top cut edge of the dates. Refrigerate in an airtight container till required.
- Serve at room temperature.