Stuffed Dates
Dates stuffed with marzipan are an exotic confection of Middle Eastern origin. They are a snap to prepare.
Recipe information
Yield
36 dates
Ingredients
Preparation
Step 1
Line a baking sheet with aluminum foil or waxed paper. Place the dates on the baking sheet and set aside briefly.
Step 2
Dust a work surface with some of the confectioners’ sugar. Knead the Grand Marnier thoroughly into the marzipan (see page 31), adding more confectioners’ sugar as needed to keep the marzipan from sticking.
Step 3
Break off a piece of the marzipan the size of a walnut; roll into a ball, then into a log shape. Stuff the marzipan into the center of a pitted date. Repeat with the remaining marzipan and dates. Place each date in a paper candy cup and cover the dates completely with plastic wrap. In a tightly covered container, the dates will keep for 5 days at room temperature or 2 weeks in the refrigerator. They are best eaten at room temperature.
VARIATIONS
Step 4
Add 3 drops of red, orange, or green food coloring paste to the marzipan when kneading in the Grand Marnier. Substitute other liqueurs for the Grand Marnier or other extracts for the orange extract.
Step 5
Stuffed Walnuts: Substitute 72 walnut halves for the dates. Press a walnut half on each side of each piece of marzipan.
Step 6
Stuffed Almonds: Substitute 72 whole, unblanched almonds for the dates. Press an almond on each side of each piece of marzipan.
