Walnut-Stuffed Dates 8.000

Deb Lindsey for The Washington Post

Dec 18, 2013

Finishing these stuffed dates with a sprinkling of fleur de sel turns them into a delicacy worthy of gift-giving.

Make Ahead: The stuffed dates can be frozen in an airtight container for up to 1 month. Defrost for at least 20 minutes before serving.


Servings:
8 - 10

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 8-10 servings

Ingredients
  • 40 or more raw, unsalted walnut pieces
  • 8 ounces pitted dates (about 40, from one 9-ounce container)
  • 1 tablespoon extra-virgin olive oil
  • 1/4 teaspoon fleur de sel, for garnish

Directions

Preheat the oven to 325 degrees. Spread the walnuts on a rimmed baking sheet. Toast for about 8 minutes or just until fragrant. Cool completely.

Stuff each date with a piece of walnut (or two).

Heat the oil in a large skillet over medium heat. Add the dates and stir to coat. Cook until they are thoroughly heated through; this should take about 5 minutes. Remove from the heat.

Season the dates with the fleur de sel. Transfer to a serving dish and serve right away, or freeze for up to 1 month.

Rate it

Recipe Source

From cookbook author Susan Herrmann Loomis, who blogs at www.onruetatin.com.

Tested by Bonnie S. Benwick.

E-mail questions to the Food Section.

E-mail questions to the Food Section at food@washpost.com.