Blue cheese stuffed dates with maple pecans recipe

date Dec 2, 2021

  • Makes 12
  • 15 mins plus cooling
  • 92 calories / serving
  • Gluten-free

Ingredients

  • 12 pecan halves
  • 3 tbsp maple syrup
  • 12 Medjool dates (from a 200g pack), stoned and sliced open
  • 70g Roquefort, thinly sliced
  • a few thyme sprigs, to serve

Directions

  1. Preheat the oven to 190°C, fan 170°C, gas 5. On a baking tray coated with parchment paper, spread out the pecans. Drizzle half of the maple syrup over the top, season with salt, and bake for 5 minutes. Return to the oven for 2-3 minutes until glazed, stirring carefully to coat with the syrup. Stir again and set aside to cool.
  2. Stuff the dates with Roquefort and a pecan half on top of each. Arrange on a serving plate with the thyme and the remaining maple syrup drizzled on top.

Tip: With a chopstick, you can easily push the pit out.

Tags

Master Chef

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