These dates are readily available in stores. We dare you to eat only one.
2 lb. / 907 g container of Medjool dates with pits
Two 250 g containers of Mascarpone cream cheese, at room temperature
1/3 cup of heavy cream, or more to make a thick paste
Freshly grated nutmeg to taste, up to a scant 1/8 tsp
1 Tbsp zest and 2 Tbsp juice of 1 lime or 1 lemon
Using a paring knife, cut each date lengthwise down the centre of one side and remove the pit.
Leave the sides fairly close together to hold the cream mixture.
Cream the Mascarpone using a wooden spoon, adding a couple of tablespoons of the whipping cream at intervals so the mixture remains free of lumps, and is like a thick paste.
Use a teaspoon or a piping bag to place the mixture inside the date, leaving approximately one-quarter inch of the cream showing on top of the date.
Place the dates on a flat plate in your choice of a design or in rows, so that all the dates are close to each other.
Lightly grate nutmeg on top of the dates, using a small-hole grater – you know, the one with spiky edges on all sides.
Just before serving, lightly sprinkle lime juice over the dates.
A little extra for the plate
Lightly salted whole almonds and/or shelled pistachios can be served in a small bowl or in a pile on the plate near the dates. These should be added after the lime juice is sprinkled on the dates.