“Mediterranean Delight: Lebanese Stuffed Dates with Walnut-Pomegranate Sauce”
This exquisite Lebanese Stuffed Dates with Walnut-Pomegranate Sauce is a unique and sophisticated vegetarian dessert that showcases the best of Mediterranean flavors. With its creamy cashew filling and rich walnut sauce, this gourmet dish promises an unforgettable sensory experience. Find this delectable recipe and more on CookJunkie.com, where every dish is cinematic, sensory, and SEO-optimized for online readers.
Allergens
Nuts (Walnuts)
Ingredients
- 12 large Medjool dates, pitted
- 1 cup raw cashews, soaked for at least 4 hours
- 1/2 cup fresh pomegranate juice
- 1/2 cup chopped walnuts
- 1 tbsp maple syrup
- 1 tsp ground cinnamon
- 1/2 tsp ground cardamom
- Pinch of sea salt
Instructions
- Prepare the cashew cream by blending soaked cashews with 1 cup of water until smooth and creamy. Set aside.
- In a small saucepan, combine pomegranate juice, walnuts, maple syrup, cinnamon, cardamom, and a pinch of salt. Bring to a simmer over medium heat and cook for 5 minutes until the sauce thickens slightly. Remove from heat and let it cool.
- Carefully slice each date along one side and remove the pit. Stuff each date with cashew cream, being careful not to overstuff or break the dates.
- Drizzle the walnut pomegranate sauce over the stuffed dates and garnish with additional chopped walnuts and a sprinkle of ground cinnamon.
Chef’s Insight
Choose ripe and juicy Medjool dates for the perfect balance of sweetness and texture.
Notes
Ensure cashews are soaked for at least 4 hours to achieve a creamy texture.