Makes 8 Servings
I am so fortunate to have neighbours who like to try things I make. I made these dates a couple of years ago when we got together for dinner over the Christmas holidays. WE LOVED THEM! I now make these special treats every December! How can you go wront with mascarpone anyway?
12 or more shelled whole walnuts
½ cup mascarpone cheese
½ cup ricotta cheese, (I recommend Scardillo Italian Style Genuina, it is lovely, creamy & not grainy)
6 Tbsp. berry sugar
2 Tbsp. good brandy or grappa
24 Medjool dates
Preheat the oven to 350 F. Place the shelled walnuts onto a baking sheet & toast 8 -10 minutes. Cool.
Combine the mascarpone & ricotta cheese in a medium sized bowl with the sugar & brandy or grappa, using a hand-held mixer.
Divide each walnut in half along its seam.
Slit the dates vertically down one side with a sharp knife, without cutting through the other side. Remove the pit. Fill each date with a teaspoon or so of the mascarpone mixture (you can use a piping bag, it seems a little easier). Add a walnut half to each date & gently close them up a little. Refrigerate for about an hour before serving.