Stuffed Dates with Blood Oranges & Mandarins

©Joyce Hays, Target Health Inc.

 

Because citrus is still at its peak, the idea of delicious fresh fruit, for dessert, has great appeal. Here is what we feasted on with guests, for dessert this weekend. Healthy and delicious with a colorful presentation, this is one dessert to consider. Oh, and btw, it’s quick and easy to prepare.

 

Ingredients

1.  4 mandarin or Clementine oranges

2.  2 blood oranges

3.  splash of Cointreau or orange blossom water

4.  8 ripe Medjool dates

5.  8 teaspoons mascarpone

6.  30 roasted/salted pistachios, shelled and coarsely chopped seeds from 1/2 pomegranate

 

Directions

Prep mandarins and blood oranges by slicing a small piece of the top and bottom off the unpeeled fruit. Now, with a sharp knife, slowly cut away strips of peel and pith.  Once the peel is removed, slice the citrus horizontally into nice pinwheels. You can use a mandolin, carefully or a sharp knife. Scatter the citrus rounds onto a plate. Add a light splash of Cointreau or orange blossom water to the citrus – It’s amazing how the Cointreau or orange blossom water enhances the natural perfume of the fresh citrus slices. I bought my orange blossom water and pistachios from Amazon.com.

Cut each date with a slice large enough to remove and discard the pits. Carefully stuff each date cavity with 1 teaspoon mascarpone. Press some chopped pistachio and pomegranate seeds onto the mascarpone. Scatter the remaining pistachio and pomegranate onto the plate. I bought pomegranate arils from FreshDirect.com, which is so much easier than prying each seed from a pomegranate.

 

Here’s the orange blossom water, I used purchased from Amazon. ©Joyce Hays, Target Health Inc.

 

Arrange a colorful dessert platter, sprinkled with chopped pistachios. ©Joyce Hays, Target Health Inc.

 

We had an experimental tofu recipe, along with our recent favorite, The Vice, chardonnay.  ©Joyce Hays, Target Health Inc.

 

Jules and I tried this delicious fresh fruit in three ways: 1) without any additions  2) with about 1 teaspoon Cointreau on each orange slice. 3) with about 1/2 teaspoon orange blossom water (non-alcoholic) on each slice. I liked all three versions. Jules didn’t like the orange blossom water, but did like the other two versions, with a preference for the Cointreau.

 

Coffee and tea goes well with this dessert.  If you want to serve an alcoholic beverage and you’re using Cointreau on the orange slices, you might as well stick to the same in glasses, or consider a grappa.

 

Have a great week everyone!

From Our Table to Yours

Bon Appetit!

 

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