Spiced Dates With Mascarpone Cheese Food

SPICED DATES WITH MASCARPONE CHEESE

Steps:

• In a medium saucepan, bring the wine to a simmer.
• Add the dates and poach until the skins blister.
• With a slotted spoon, lift out the dates and, while warm, remove and discard the skins.
• Cut open the dates on one long side, remove the pits and place two almonds in the center of each date.
• Fold closed.
• To the wine, add the honey, peppercorns, cloves, orange zest, allspice, cinnamon sticks and bay leaf.
• Continue simmering until the wine is reduced by half, about 20 minutes.
• Strain wine into a clean saucepan.
• Add the dates to the wine and heat gently, over a medium low heat, until warmed through, but not hot, then remove from heat.
• To serve, place a dollop of mascarpone in the center of each of four plates.
• Spoon two dates and a little wine sauce on each plate, sprinkle lightly with sea salt and serve.

CHEESE-STUFFED DATES WITH PROSCIUTTO

Steps:

• Special equipment: 16 toothpicks or cocktail picks
• In a small bowl add the cheeses, chives and salt and pepper, to taste. Mix together until well combined.
• Gently pull the dates apart and spoon about 1/2 teaspoon of the cheese mixture inside. Close the dates around the filling. Wrap a piece of prosciutto around each date and secure with a toothpick.
• Arrange the stuffed dates on a platter and serve.

SPICED BAKED FIGS WITH GINGER MASCARPONE

Steps:

• Heat oven to 200C/180C fan/gas 6. Lay the figs in an ovenproof roasting dish, dot over the butter and drizzle with honey. Sprinkle over the sugar and cinnamon, then pour over the orange juice and mix lightly. Nestle the star anise amongst the figs and roast for 15-20 minutes.
• When ready to serve, mix the ginger and syrup through the mascarpone. Place 4 fig halves, drizzled with syrup, on a plate with a dollop of mascarpone and some shortbread fingers.

SPICED PEARS WITH CHOCOLATE MASCARPONE

Steps:

• To make the spiced pears: In a large non-aluminum saucepan combine the wine, sugar, vanilla bean, lemon zest and orange peels. Tie the cloves, bay leaves, peppercorns and thyme in a piece of cheesecloth; add to the pan with nutmeg, mace, cardamom and cinnamon stick. Bring to a boil; reduce heat and simmer uncovered for 15 minutes.
• Peel pears and cut in half length-wise. Add the pears to the liquid, cover and reduce heat to medium-low. Gently cook about 5 to 15 minutes, or until almost tender. Remove from the heat and let sit covered 5 minutes.
• Remove the pears from the syrup and allow to cool to room temperature on a wire rack. Chill the syrup on ice; when completely cooled, add the pears, cover and refrigerate for 4 hours or overnight.
• To make the chocolate mascarpone: Melt chocolate in microwave or in top of double-boiler over boiling water. Cool slightly. Whip the mascarpone with the powdered sugar until smooth. Add the melted chocolate and rum, whisking well. Refrigerate until chilled. Spoon into a pastry bag fitted with star tip and set aside.
• Preheat oven to 450-degrees F. Remove the pears from the syrup and drain. With teaspoon or melon baller, carefully hollow out the pears, removing the core. Place the pears in an oven proof skillet large enough to hold all 8 halves. Brush with melted butter.
• Bake in the preheated oven for 5 minutes or until barely heated through. Remove the skillet and carefully turn pears over in the hot butter. Transfer 2 halves to each warm serving plates and fill each half pear with chocolate mascarpone. Sprinkle with walnuts. Serve immediately with biscotti.