Dates with coffee and cardamom
- 400g dates, preferably Medjool
- 6 cardamom pods
- 510ml strong black coffee (espresso strength)
- 1 tsp caster sugar
- 1 cinnamon stick, broken in half
- Greek yogurt, to serve
Make several hours in advance; chill.
Stone the dates – carefully, to keep their shape – and put in a bowl. Lightly crush the cardamom pods in a pestle and mortar. Heat the coffee, sugar, cardamom and cinnamon in a saucepan until nearly boiling. Pour over the dates and leave to cool then transfer to the fridge to chill. Serve with Greek yogurt.
Recipe photograph by Phillip Webb