Reviewed: Dec. 26, 2011

These are wonderful. Delicious and attractive, and very easy. Buy nice plump dates with the pits still in, and remove them yourself, and they are very easy to stuff. They make a great little after-dinner treat or go well as an accompaniment to wine and cheese. I will definitely make these again!

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2 users found this review helpful

Reviewer:

HelenS

Reviewed: Feb. 9, 2011

I doubled the recipe as I was making it for my daughter's class. They had to do an italian recipe. I used blanched slivered almonds because that's what I had on hand. I toasted them in the microwave (zap 30sec at a time til golden brown). TIP: Since they were slivered, they were SUPER EASY to stuff. They were slightly sticky when done but not overly so. I did as directions stated which was to cook over medium heat and pulled the dates out as the skin started peeling back. Taste wise they were pretty good but I'm not a fan of raisins, prunes, etc. Same family so if you like raisins you'll likely REALLY enjoy these treats. My personal rating of 4 is only due to my taste preference but I'd give it a 10 for ease of preparation!

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4 users found this review helpful

Reviewer:

LADYDRAKE

Cooking Level: Expert

Home Town: Charleston, South Carolina, USA

Reviewed: Dec. 25, 2010

These taste great but are too rich to eat too many! I googles the dish though... Cool history behind it!

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4 users found this review helpful

Reviewer:

bethany26

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Beginning

Reviewed: Oct. 20, 2010

I've made these several times and they disappear quickly. Everyone has asked for the recipe which I believe is the best compliment.

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3 users found this review helpful

Reviewer:

PennValleyCook

Reviewed: Sep. 27, 2010

We can't use any alcohol, but don't let that stop you from appreciating this fabulous recipe. Made once by the recipe (using pure non-sugared grape juice instead of wine) and they were awesome. Then made them again for a pot luck with some alterations. I made 2 dozen, 1/2 pinion-1/2 sliced almond - used freshly made concord grape juice without sugar - about 3/4 cup, with Agave - 3/4 cup, a sprinkle of fresh rosemary from my garden. Poached the dates in that over medium heat as the recipe states. Then I removed the dates, arranged them on a serving platter, added 3 tablespoons of balsamic vinegar and reduced it to a sauce. Drizzled that over the dates and garnished with a twig of rosemary. It was a huge hit! Someone told my husband that he was so lucky to live with such a good cook... ha! I think you could use unsweetened cranberry - or almost any tart fruit juice and achieve a yummy result. Thank you!

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Reviewer:

Ling

Cooking Level: Expert

Living In: Denver, Colorado, USA

Reviewed: Apr. 9, 2010

so easy and so delicious. also did with maple syrup once instead of honey!

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7 users found this review helpful

Reviewer:

Anna

Cooking Level: Intermediate

Reviewed: Jan. 10, 2010

delicious, but I crowded the pan with too many and they were messy!

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7 users found this review helpful

Reviewer:

ninewest_98

Reviewed: Jan. 9, 2010

Definitely a super sweet treat (it's dates poached in honey, after all!), but it was so delicious! I made this with a friend and she stuffed the dates with the pine nuts, and apparently that was the hardest part about the recipe. Otherwise, it was simple, only calls for a few ingredients, and is a sweet accompaniment to a lineup of more savory bites to eat. Will make again.

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6 users found this review helpful