If you've had the pleasure of dining at Segovia in Winnipeg, chances are, you've ended your meal with some of its famous mascarpone-stuffed dates. A simple combination of lemon-infused mascarpone cheese, roasted pistachios, chewy dates and a drizzle of maple syrup is a recipe for dessert success. If you can't hop on a plane any time soon to pay them a visit, chef and owner Adam Donnelly shares his recipe here, so you can make a batch at home.
Mascarpone-stuffed dates
For the lemon mascarpone, combine mascarpone with lemon juice, maple syrup and a pinch of salt.
Mix until all ingredients are incorporated. Place in a piping bag and return to fridge.
To roast pistachios, preheat oven to 350°F.
Place the pistachios in a single layer on a baking sheet and toast for 15 mins.
Remove from oven. Allow to cool, then chop roughly.
Prepare dates. Pit 20 dates by slicing down one length of the date and pulling out the long pit.
To assemble, pipe lemon Mascarpone into pitted dates.
Top with sea salt and a sprinkle of toasted pistachios. Drizzle with maple syrup and serve.
- Yield:
- 20 stuffed dates
- Prep Time:
- 15 minutes
