22 top quality dates (Medjool, Khidri)
1 cup ricotta cheese
½ cup mascarpone cheese
¼ cup cream
1 ½ teaspoon freshly grated nutmeg
½ teaspoon ground cardamom
22 blanched almonds
¼ cup ground pistachio nuts, to garnish
Makes: 22 dates
1. Slice each date lengthways to remove the pit and expose the middle for the stuffing. Set aside and preheat the oven to 190°C.
2. Place the blanched almonds on a baking sheet and roast in the hot oven until lightly golden. Remove and cool. Place an almond inside each of the dates.
3. In a bowl, place the ricotta cheese, mascarpone, cream, nutmeg and cardamom and whisk to blend well. Place in a pastry bag with a thin starshaped nozzle and fill each date, exposing the filling.
4. Arrange on a nice platter. Garnish with a pinch of chopped pistachios.