Middle Eastern · Dessert
Baked Dates with Walnuts
Soft Medjool dates are split, stuffed with chopped walnuts, then bathed in a spiced orange-honey butter and baked until the syrup turns glossy and the fruit collapses into jammy tenderness. A cool dollop of whipped yogurt and crushed pistachio finish each individual dish, balancing the dense caramel sweetness with tang and crunch.
$1
15 minsPrep
13 minsCook
33 minsTotal
EasyLevel
Nutrition per serving
407Calories
6.9gProtein
18.2gFat
62.3gCarbs
51.1gSugar
7.4gFiber
242mgSodium
15mgChol
4.9gSat Fat
630mgPotassium
96mgCalcium
1.4mgIron
0.1mcgVitamin B12
6.2mgVitamin C
0gPolyol
0gAllulose
0gAlcohol
Goes well with
Moscato d'Asti
local
Arabic Coffee (Qahwa)
international
vegetarian
gluten-free
sweet-spot
hidden-gems
Instructions
1
Preheat the oven to 190°C (375°F).
2
Halve the dates lengthwise and remove the pits, keeping the halves intact at one end like a split pod.
3
Stuff each date with a small amount of chopped walnut, pressing the halves back together around the nuts.
4
Arrange the stuffed dates snugly in two individual baking dishes, cut side up.
5
Whisk together the melted butter, honey, orange zest and juice, cardamom, cinnamon and salt in a small bowl.
6
Spoon the butter-honey mixture evenly over the dates in both dishes, making sure every date gets coated.
7
Bake for 12-14 minutes until the dates are soft, glossy and the syrup is bubbling at the edges.
8
Remove from the oven and let rest for 5 minutes so the syrup thickens slightly.
9
Top each dish with a dollop of lightly whipped Greek yogurt and a scattering of crushed pistachio just before serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 130g130g Date, pitted and halved lengthwise
- 30g30g Walnut, roughly chopped
- 12g12g Butter, melted
- 18g18g Honey
- 20g20g Orange, zested and juiced
- 1g1g Cardamom, ground
- 1g1g Cinnamon Ground
- 1g1g Salt
- 40g40g Greek Yogurt, lightly whipped, 1
- 10g10g Pistachio, crushed, for garnish, 1
