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Medjool Dates with Cream Cheese and Sherry Vanilla Sauce

Jane Easton

Medjoule Dates with Cream Cheese and Sherry Vanilla Sauce and Biscotti

Medjool dates are very large dates that are sold in large branches of supermarkets or good greengrocers. They have a beautiful butterscotch type flavour and are much nicer than the traditional smaller variety. Alternatively, use fresh figs cut in half.

  1. Dates:
  2. 1 pack of medjool dates (approximately 2-3 medjool dates per person)
  3. 1 tsp plain vegan cream cheese (Tofutti, Tesco or Sheese) per date
  4. Sauce:
  5. 60ml/4 tbsp sweet or medium sherry made up with water to 250ml/8fl oz (many sherries – including most of Harvey’s – are vegan but check first)
  6. 1 tsp arrowroot or 2 tsp cornflour if you can’t get it
  7. 1 tbsp dark brown sugar
  8. ½ tsp vanilla extract

Serves 4

  • Mix arrowroot into the sherry/water, whisking well.
  • Bring to the boil, stirring continuously.
  • Add the sugar and vanilla extract and simmer for a few minutes – until the sugar is dissolved.
  • Let it cool – you want the sauce to be just warm.
  • Split the dates with a sharp knife and spoon cream cheese into each one. Place the dates on a serving plate, drizzle the sauce artistically around them and serve.

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