Author Notes
Medjool dates stuffed with rose-scented honeyed pistachios and drizzled with white chocolate. Wonderful when you Fika. —Janet Rörschåch
Ingredients
-
5 pieces
Medjool dates
-
¼ cups
roasted and salted pistachios
-
¼ teaspoons
rose water
-
1 tablespoon
raw honey
-
6 ounces
White Chocolate
-
5 pieces
rose petals, food safe
-
1 piece
parchment paper
Directions
-
Cut slit into dates so you create a pocket. Do not slice date in half. Discard seed and set date aside.
-
In food processor, chop nuts to fine but not paste. Add rose water and honey and blend into pistachios.
-
Stuff dates with pistachio mixture and rest on to parchment.
-
Temper 3 ounces of chocolate and finely chop 3 ounces of white chocolate and set aside. This is your "seeding chocolate. I found Food52's tempering chocolate instructions very helpful. https://food52.com/blog/3601-how-to-temper-chocolate
-
Once chocolate is tempered, drizzle chocolate over top of dates.
-
Garnish with rose petal and serve with strong Turkish coffee.
See what other Food52ers are saying.