Stuffed Dates Maple

This indulgent mascarpone stuffed dates treat turns basic items into a dessert that tastes just like pecan pie, but takes way less work. When warmed, the dates soften the creamy mascarpone while the maple syrup forms a tasty caramel coat that you can't resist.

The first time I whipped these up was during a last-minute dinner gathering when my cupboards were nearly empty but I needed something sweet. They were such a success that friends began asking for them every time they came over, and now they've become my go-to signature treat.

Ingredients

• Medjool dates: These bigger, tender dates give just the right sweetness and work as perfect little cups for filling. Try to find plump ones without sugar crystals.
• Mascarpone cheese: This smooth Italian cream cheese adds incredible richness. Take it out early so it reaches room temp for smoother stuffing.
• Chopped pecans: Their rich, nutty taste works amazingly with the sweet dates. Give them a quick toast first to bring out more flavor.
• Maple syrup: Only go for real maple syrup to get that genuine caramel flavor. The dark amber kind offers the fullest taste.

Step-by-Step Instructions

Get the Dates Ready:

Cut each Medjool date along one side, just enough to take out the pit. You want to make a small pocket while keeping most of the date intact. This careful slicing helps keep your filling in place.

Make the Filling:

Put mascarpone cheese into each date opening, filling them well but not too much. The mascarpone works best when it's not cold from the fridge. Its richness pairs perfectly with the natural date sweetness.

Add Some Crunch:

Scatter finely chopped pecans over each filled date, lightly pushing them into the mascarpone. Chopping your pecans really small helps them stick to the cheese better. This nutty topping brings much-needed texture.

Finish with Maple:

Pour a little maple syrup over each date, making sure not to use too much. The syrup will turn golden under heat, giving a shiny look and deeper taste.

Heat Until Golden:

Put the finished dates under the broiler for just 3 minutes, keeping an eye on them the whole time. You're looking for a light gold color but they burn fast. The heat slightly melts the mascarpone and creates wonderfully warm bites.

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These dates take me back to my grandma's kitchen at holiday time. She always had a knack for making basic ingredients taste amazing, and that's exactly what happens when warm mascarpone melts into that caramelized maple syrup.

Make Ahead Options

These stuffed dates work great as a do-ahead treat. You can fill the dates with mascarpone and keep them in the fridge up to a day before serving. Just let them warm up a bit, add the pecans and maple, then broil right before company shows up. The smell that fills your kitchen will set the mood for your get-together.

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Serving Suggestions

For a fancy touch, put these warm dates on a wooden board with some fresh fruit and a small dish of extra maple syrup for dipping. They go really well with after-dinner coffee or sweet wines like port or late harvest riesling. The mix of warm dates and a cold drink creates a truly memorable experience.

Flavor Variations

While the original version is pretty much perfect, there are some tasty twists worth a try. Maybe add a tiny bit of flaky sea salt on top after heating for a sweet-salty combo. Mixing orange zest into the mascarpone brings a fresh citrus kick. For grown-ups, adding a splash of bourbon to the maple syrup makes for a fancy flavor that's perfect for special moments.

Frequently Asked Questions

→ Can I replace mascarpone with a different cheese?

Definitely! Try cream cheese or goat cheese, but the flavor and creaminess will be a little different.

→ Which type of dates should I use?

Medjool dates work best—they're naturally sweet, a good size, and easy to stuff.

→ Is the broiling step absolutely necessary?

Nope! You can skip it if you'd like, but broiling adds caramelization and richer flavors.

→ How long will these keep in the fridge?

They'll stay fresh in a tightly sealed container in the fridge for about three days.

→ What kind of toppings go well with these dates?

Sprinkles of sea salt, extra pecans, or even a drizzle of honey work great for garnish.