Cream cheese-filled brandied dates

cream cheese-filled brandied dates
24 Item



1.Make a shallow cut lengthways in each date (do not cut through), remove and discard seeds. Combine dates in medium bowl with brandy, stand 15 minutes.
2.Meanwhile, beat cheese and icing sugar in small bowl with wooden spoon, stir in nuts.
3.Drain brandy from dates into cheese mixture, stir until filling mixture is smooth.
4.Spoon filling mixture into piping bag fitted with small plain tube, pipe mixture into date cavities.
5.Combine caster sugar and the water in small saucepan, stir over heat, without boiling, until sugar dissolves, bring to a boil. Reduce heat, simmer, uncovered, without stirring, until mixture is golden in colour. Remove from heat, stand until bubbles subside.
6.Drizzle half of the dates with toffee and remaining dates with chocolate, allow to set at room temperature.

Toffee is best made just before serving or up to 1 hour beforehand.


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