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You are here: Home / Appetizers / Mascarpone Stuffed Dates with Orange, Pistachio, and Pomegranate

Mascarpone Stuffed Dates with Orange, Pistachio, and Pomegranate

December 7, 2018 By Spices in My DNA 2 Comments

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These Mascarpone Stuffed Dates with Orange, Pistachio, and Pomegranate are the perfect light dessert or appetizer! They make a great addition to a cheese plate during the holidays, and they’re super easy to make! I love to finish them with a little flaky sea salt for that sweet + salty flavor!

Overhead shot of mascarpone stuffed dates topped with pomegranate arils on a black background

I’ve made bacon wrapped dates as an appetizer several times and they’re absolutely delicious, but I love these even more. I couldn’t stop eating the filling when I was making them! The combination of creamy mascarpone cheese, orange zest, salty pistachios, (and a little extra flaky sea salt for good measure) is just incredible.

Overhead close up shot of mascarpone stuffed dates topped with pomegranate arils on a black background

And when you stuff it inside the juiciest dates, and add little pomegranate jewels on top? Game over.

These are the easiest appetizer EVER, or even dessert! To be honest, I’d rather have these and a cheese plate for dessert. I’ve never been a huge dessert/sweets person. These are the most perfect amount of sweet, and the saltiness from the pistachios and the flaky sea salt at the end really makes them next level.

So if you’re a non-sweet dessert person like me, you will loooove these!

Overhead shot of a bowl of dates surrounded by ramekins of orange zest, honey, pomegranate arils, pistachios, and mascarpone

The fresher your dates, the better these will be. You want to buy medjool dates, which are my favorite, and they’re the best for stuffing because they’re bigger!

Overhead shot of a white bowl filled with mascarpone, orange zest, chopped pistachios, and honey, with a gold spoon in the bowl

My goodness this mascarpone mixture. I don’t even know where to start. It’s INSANE and all I wanted to do while making these was eat it with a spoon! Mascarpone, honey, orange zest, and salty pistachios are seriously magic together.

The key to making these is to stuff the dates with the mixture, and then freeze them for 10 minutes or so before you bake them.

You literally only bake them for 3-4 minutes just to warm them through, or else the mascarpone will ooze out of the dates and melt everywhere!

Overhead shot of mascarpone stuffed dates on a parchment lined wooden cutting board

I found that the easiest way to stuff these was with a baby spoon, but a regular spoon will work fine, it just might get a little messy!

Close up shot of mascarpone stuffed dates topped with pomegranate arils and flaky sea salt on a black background

And the very last touch, is to add little pomegranate arils on top.

The most gorgeous holiday jewels that I have a hard time not adding to everything this time of year.

Kind of like my obsession with blood oranges.

Overhead shot of mascarpone stuffed dates topped with pomegranate arils with a hand picking one up

Definitely making these on Christmas Eve to add to a cheeseboard!

Overhead shot of mascarpone stuffed dates topped with pomegranate arils on a black background
Print

Mascarpone Stuffed Dates with Orange, Pistachio, and Pomegranate

These Mascarpone Stuffed Dates with Orange, Pistachio, and Pomegranate are the perfect light dessert or appetizer! They make a great addition to a cheese plate during the holidays, and they're super easy to make! I love to finish them with a little flaky sea salt for that sweet + salty flavor!

Course Appetizer, Dessert, Snack
Keyword mascarpone stuffed dates
Prep Time 20 minutes
Cook Time 5 minutes
Total Time 25 minutes
Servings 16 -18 dates
Author Molly | Spices in My DNA

Ingredients

  • 4 ounces mascarpone cheese, softened to room temperature
  • 1 tablespoon honey
  • 1/2 teaspoon orange zest
  • 1 tablespoon roasted, salted pistachios, chopped
  • pinch of salt
  • 16-18 large medjool dates
  • 1-2 tablespoons pomegranate arils, for garnish
  • flaky sea salt for garnish

Instructions

  1. Preheat oven to 375℉. Remove the pits from the dates, leaving one side intact so you can stuff them. In a medium bowl, mix together the mascarpone, honey, orange zest, pistachios, and salt until smooth and combined. 

  2. Using a small spoon, stuff the dates with the mascarpone mixture (about a couple teaspoons per date depending on the size of your dates). Place on a plate and put them in the freezer for 10 minutes. (This prevents the filling from oozing out when you bake them!)

  3. Place dates on a baking sheet and bake for 3-4 minutes, until dates are just warmed through. Garnish with pomegranate arils and a sprinkle of flaky sea salt. Serve immediately!

Overhead shot of mascarpone stuffed dates topped with pomegranate arils on a black background

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Filed Under: Appetizers, Snacks, Sweets Tagged With: appetizer, dates, dessert, festive recipe, holiday recipe, mascarpone, orange, pistachio, pomegranate, snack, stuffed dates

Previous Post: « Brown Butter Dark Chocolate Cranberry Walnut Cookies
Next Post: Holiday Dessert Cheeseboard »

Reader Interactions

Comments

  1. Jillian

    November 25, 2020 at 7:33 am

    Hi – I was just wondering if you are able to freeze these the night before?

    Reply
    • Spices in My DNA

      December 3, 2020 at 2:12 pm

      Hi Jillian, I wouldn’t recommend freezing them the night before, but you could stick them in the fridge overnight and they should be fine! You might need to adjust the cooking time slightly, just keep an eye on them. Let me know how it goes!

      Reply

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Welcome! I'm so happy you're here. This is the space where I share healthy recipes with a sprinkle of indulgence mixed in! I’m wildly passionate about food, and I grew up in a family of foodies. I was surrounded by it from an early age and immediately fell in love. I love to share super flavorful, unique, and healthy recipes, as well as indulgent, comforting meals we all need from time to time!

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