Every so often I surprise Peter with another recipe resurrected from the culinary archives in my head. These recipes have to meet certain criteria, in that I will have made the dish many times in my life, but haven't yet prepared it for Peter; and I know that it's delicious enough to make him raise his eyebrows, nod his head and emit that low 'Mmmoaning' sound on first bite.
This week's recipe is one of those sure-fire 'oldie but goodie' desserts, first published a decade or more ago by my long time friend and colleague, Sue Dodd, from Sydney Markets. Sue has kindly shared the recipe with readers of Good Things. The natural sugars in the dates, combined with rich espresso and vanilla-infused syrup taste so very, very good that I think you might find yourself moaning with pleasure and delight too!
12 fresh Medjool dates, halved and stones removed
1/2 cup vanilla infused caster sugar
1/2 cup water
2/3 cup shot of espresso coffee
vanilla bean ice cream, to serve
Combine the sugar and water in a small saucepan and stir for 2-3 minutes over a low heat, until the sugar has dissolved. Simmer this syrup gently for 15-18 minutes until golden, brushing down the sides of the pan with a pastry brush. Remove the pan from the heat briefly, stir in the espresso and the dates and simmer for 2-3 minutes longer. Serve warm over good quality vanilla bean ice cream. Serves 4.
The better the espresso, the nicer the flavour...
The process in pictures...
Serve warm over good quality vanilla bean ice cream...
Tell me, are dates on the menu at your place? How do you cook with them? And do you enjoy surprising your loved one/s with delicious-tasting food?
Hello, I'm Lizzy, the writer, cook and traveller behind
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Weights & measures
I use Australian standard measuring cups and spoons in my recipes. Viz: one tablespoon = 20mls; one cup = 250mls. For detailed conversions click here.