Chestnut stuffed dates
Prep time: 25 minsTotal time: 
Chestnut stuffed dates
Prep time: 25 minsTotal time: 
Abigail Spooner
Abi is our Head of Food. She loves the precision and creativity of baking, turning fridge odds-and-ends into a weeknight pasta, and is always bookmarking new restaurants to try. She's happiest hosting friends around a table overflowing with food (and insisting everyone has seconds) or planning holidays around what to eat.
Abigail Spooner
Abi is our Head of Food. She loves the precision and creativity of baking, turning fridge odds-and-ends into a weeknight pasta, and is always bookmarking new restaurants to try. She's happiest hosting friends around a table overflowing with food (and insisting everyone has seconds) or planning holidays around what to eat.
Ingredients
- 1 x 500g box Taste the Difference medjool dates
- 20g pistachio kernels
- 75g chestnut purée (we used Merchant Gourmet)
- 10g icing sugar
- ½ tsp vanilla bean paste (or extract)
- 100ml double cream
- clear honey, to drizzle
Step by step
-
Slice open the dates and remove the stones; arrange on a large serving plate. Finely chop the pistachios and set aside.
-
Place the chestnut purée, icing sugar, vanilla and 1 tablespoon of water in a small food processor. Blend until smooth and combined, pausing halfway to scrape down the sides of the processor. Pour in the cream and briefly blend until smooth and thickened to soft peaks (take care not to overwhip). Transfer to a disposable piping bag, then snip off the end so you have an opening.
-
Pipe the chestnut cream into the dates (chill for a few hours ahead at this point, if you like). Scatter the pistachios over the chestnut cream, then drizzle with a little honey to serve.
