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How to make Mascarpone and ricotta stuffed dates

Yield = 30
Prep time: 0:20
Cook time: 0:10
Total time: 0:30

Ingredients

  • 125g mascarpone
  • 125g fresh ricotta
  • 45g (1/4 cup) icing sugar mixture
  • 2 teaspoons finely grated orange rind
  • 30 fresh dates
  • 45g (1/4 cup) dry roasted hazelnuts, coarsely chopped

Frangelico syrup

  • 215g (1 cup) caster sugar
  • 125ml (1/2 cup) water
  • 80ml (1/3 cup) Frangelico liqueur

Method

  • Step 1 Use an electric beater to beat the mascarpone, ricotta, icing sugar and orange rind in a large bowl until smooth.
  • Step 2 Use a small sharp knife to cut a slit in each date. Remove and discard the stones. Spoon 1 heaped teaspoon of the ricotta mixture into each date.
  • Step 3 To make the Frangelico syrup, place the sugar and water in a medium saucepan over low heat. Cook, stirring, for 2-3 minutes or until the sugar dissolves. Increase heat to high and bring to the boil. Cook, without stirring, for 5 minutes or until the syrup thickens slightly. Stir in the Frangelico. Set aside for 30 minutes to cool.
  • Step 4 Place the dates on a serving platter and pour over the Frangelico syrup. Sprinkle with the hazelnuts and serve.