Dates with Pistachio Filling
Dates with pistachio filling is a recipe featuring fresh ingredients from the South Fruit category. Try this and other recipes from Spoonsparrow!
Ingredients
- 80 g pistachios
- 350 g marzipan base
- 80 ml Maraschino liqueur (Italian cherry liqueur)
- 40 dried dates (pitted)
- 200 g dark couverture chocolate
- 10 pistachios
- 50 g white couverture chocolate
- 20 candied violet flowers (specialty shop)
- fine crystal sugar
Instructions
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1.
Finely grind the pistachios in an electric grinder. Cut the marzipan into small cubes and knead well with pistachios and Maraschino liqueur; divide the mixture in half, setting aside one portion for decoration.
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2.
Fill each date with half of the marzipan mixture and gently press together.
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3.
Coarsely chop dark couverture chocolate and melt it over a hot water bath. Halve the pistachios. Using a long wooden skewer or a praline tool, coat the dates in the melted chocolate and place them on a cooling rack. Top half with one pistachio half each and refrigerate for about 2 hours to dry. Store the chilled dates well.
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4.
Coarsely chop white couverture chocolate and melt it over a hot water bath. Place the chocolate in a freezer bag, cut off a small corner. Fill a piping bag fitted with a star tip with the reserved marzipan mixture. Decorate the remaining dates without pistachios by coating them in chocolate and piping one strip of marzipan onto each. Top with one candied violet flower each. Sprinkle with fine sugar as desired.
