Festive Stuffed Dates

  • Festive Stuffed Dates

Festive Stuffed Dates



(makes 25)


Make and pack as gifts.  Serve after main course as a small fingerfood dessert with coffee.




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)




  • 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.