Stuffed Dates topped with Pistachios

in Diana's Recipe Book

Average Rating:  (total ratings: 2)

Servings: Makes 20 stuffed dates

Comments: If desired, combine the almond paste and rose water with a few drops of red food coloring in the food processor to give the almond filling a pretty pink color. Enjoy for Ramadan.

Ingredients: 20 large dates, such as Medjools or Black Sphinx 1 roll (7 oz.) almond paste 1 tsp. rose water Finely chopped pistachios for garnish Red food coloring, (optional)

Instructions: Slit the dates open lengthwise and remove the pits. In a food processor, pulse the almond paste with the rose water (add a few drops of red food coloring, if desired, to give the almond filling a pretty pink color). Transfer the almond paste to a work surface and roll into a 10-inch log. Cut into 20 equal pieces. Roll each piece into an oval shape and slip into a date; slice in half so that the ingredients are visible. To serve, place a 4 to 5 stuffed dates in small individual dessert glasses or cups and sprinkle with chopped pistachios. Makes 20 stuffed dates, 4 to 5 servings.

Date: October 3, 2006

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