Stuffed Dates With Clementines Recipes

Steps:

• Preheat oven to 425 degrees. Stir together mascarpone, cinnamon, and sugar in a small bowl. Cut a slit lengthwise in each date, and remove pit. Fill each date with 1 tablespoon cheese mixture. Refrigerate dates until ready to serve, up to 2 hours.
• Toss almonds with oil on a rimmed baking sheet. Toast in oven until fragrant and deep golden brown, about 10 minutes; sprinkle with salt. Arrange toasted almonds, stuffed dates, and clementine segments on a serving platter.

Steps:

• In a saucepan combine the sugar with 2 cups water and bring to a boil. Add the clementine slices, reduce heat to simmer, and place a piece of parchment paper over top of liquid to keep clementines submerged. Simmer 2 hours, then remove from heat and allow to cool to room temperature.
• Heat oven to 250 degrees. Lay a Silpat mat or parchment paper on a baking sheet, place clementine slices in a single layer on top (making sure they lie flat), then cover with a second mat or layer of parchment and top that with a second baking sheet. Put in oven and bake for 1 hour, then remove from oven. (Reserve citrus-infused syrup in refrigerator for cocktails or other uses.)
• When cool enough to handle, remove top baking sheet and carefully peel away top mat or parchment. Carefully lift and peel the candied citrus slices and set aside until ready to use.

Steps:

• Stuff dates with one almond or pecan per date. Roll in powdered sugar.
• Place on wax paper in the refrigerator until ready to serve.