Jane Easton
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 pack of medjool dates (approximately 2-3 medjool dates per person)
1 tsp plain vegan cream cheese per date
Sauce:
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)
1 tsp arrowroot or 2 tsp cornflour if you can’t get it
1 tbsp dark brown sugar
½ tsp vanilla extract
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. Mix arrowroot into the sherry/water, whisking well.
2. Bring to the boil, stirring continuously.
3. Add the sugar and vanilla extract and simmer for a few minutes – until the sugar is dissolved.
4. Let it cool – you want the sauce to be just warm.
5. 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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