Ingredients
- Dates: Large, fleshy, high quality dates (like Medjool or Deglet Nour).
- Nuts: Whole cashews. They can be raw or lightly grilled.
- Coating / Icing:
- Sugar: To make a light syrup or caramel.
- Water: A small amount.
- Butter: For shine and taste.
- Optional Aromatics:
- Orange blossom water: For a traditional touch.
- Sesame seeds: For decoration.
Preparation Steps
- Prepare the dates: Gently score each date lengthwise and remove the pit. Be careful not to cut the date completely in half.
- Toast the cashews (Optional): If using raw cashews, lightly brown them in a dry pan until fragrant and crispy.
- Fodder: Place one or two whole cashews inside each pitted date. Lightly press the edges of the date to hold the nut in place.
- Create the frosting: In a small saucepan, melt a little sugar with water and a knob of butter to obtain a light syrup. Add a drop of orange blossom water if you wish.
- Finish: Briefly dip the filled dates in the syrup or brush them with a brush to give them a nice shiny, glazed appearance.
- Decoration: While the frosting is still sticky, sprinkle some sesame seeds on top for crunch.
- Rest: Arrange them on a tray and let them cool and set for a few minutes before serving.