 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! ESPRESSO DATES 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?
30/8/2013 02:36:37 am
I love dates and have been known to open the fridge at midnight and stuff a couple with cream cheese and head to bed. That's not the "how do you cook with them that you wanted to know, right?
Lizzy
30/8/2013 09:02:18 am
Stuffing dates with cream cheese before heading to bed?! Yum! But shhhhhh, don't tell Peter... we always have cream cheese... and dates in the house! If you do make this, please let me know xo 30/8/2013 07:40:13 am
That sound Peter makes? I'm making it from just thinking about this dessert. EVERYTHING I love in one sweet dish.
Lizzy
30/8/2013 09:01:27 am
Barbara, you made me smile, many thanks, hope you will try this. And sticky date pudding? Mmmmmmmm. 30/8/2013 07:46:42 am
Wow, Liz, that sounds delicious! I've never heard of these but they sound like something I would love to have a go at soon. I really like the natural sweetness of dates (I am posting something soon using them instead of sugar to sweeten a 'candy'), and pairing them with espresso? - yum x
Lizzy
30/8/2013 09:00:56 am
Kellie, thanks! I think you might really enjoy this.... let me know xox 30/8/2013 08:26:43 am
Really unusual flavor combination! Or at least unusual to me - I've never had anything like this. It sounds terrific on the ice cream. Super recipe - thanks.
Lizzy
30/8/2013 09:00:25 am
Thanks John, I hope you will try this, I promise it's great!
Lizzy
30/8/2013 11:39:33 pm
Thanks Krista, given how much you enjoy dates and coffee, I think you will love this : ) 30/8/2013 12:06:25 pm
I love espresso, what a wonderful preparation for dates!
Lizzy
30/8/2013 11:39:52 pm
Thank you, Laura, you might indeed enjoy this. : )
Eha
30/8/2013 02:00:48 pm
Even as a child I totally lacked a sweet tooth and friends know that they may get 2-3 first courses + the main at this place, but not dessert :) ! However, do very much like dates and this verison is both different and appetizing, so am really looking forwards to trying. Hoping fair weather is returning to your house . . .
Lizzy
30/8/2013 11:40:43 pm
Hello Eha, and thanks for your emails. You can reduce the sugar here, too... and maybe serve with plain yoghurt if you like. Yes, we had a beautiful day here today! Thank you... how about you? 30/8/2013 11:09:16 pm
I adore dates almost as much as I adore coffee - what a great recipe! I most often use dates in middle eastern food. They go beautifully in a tagine, or in little almond custard tarts for dessert :)
Lizzy
30/8/2013 11:41:18 pm
Thanks Jas... we always keep some dates in the house... they are wonderful in a tagine! Your little custard tarts sound yummy! : ) 31/8/2013 06:25:55 am
I'm not exaggerating when I say that I almost fell off my chair when I read the subject of the post. What a truly surprising (in the best sense of the word) and awesome dessert! Compliments to both you and Sue, lovely recipe and presentation. This little piggy is on a little diet otherwise I'd be running off gathering the missing ingredients and indulging right away.
Lizzy
31/8/2013 09:59:30 am
Azita, you made me smile. We, too, are on diets (sigh), but I hope that someday you might try this. I know you will love it! : ) 31/8/2013 11:39:36 am
What a delicious looking recipe! I love dates and find them so sweet so I might make this with less sugar but it does sound great! :D
Lizzy
31/8/2013 12:52:42 pm
Lorraine, yes they are sweet... I think the recipe would work just as well with less sugar. 1/9/2013 05:35:52 pm
These sound stunning Lizzie! I so want to make these- yummo!
Lizzy
3/9/2013 06:40:36 pm
Bec, they are sooooooo good, I promise!
Lizzy
3/9/2013 06:40:49 pm
Thanks Tandy : ) 3/9/2013 03:22:21 am
These look absolutely divine and the photos are amazing too! Fabulous ingredients and look at those plump dates! Karen
Lizzy
3/9/2013 06:41:08 pm
Indeed, Karen! I hope you will try these : )
Lizzy
3/9/2013 06:41:23 pm
That good, huh? : ) 3/9/2013 06:08:45 pm
That looks delicious! Anything coffee flavoured works for me so I shall have to give this a try!
Lizzy
3/9/2013 06:41:39 pm
Hello Liz, thank you... and welcome : )
Lizzy
4/9/2013 10:07:41 am
Thanks Amy, I hope you will all enjoy these! : ) 25/5/2014 11:41:13 am
I adore dates and I think coffee runs through my veins, so I'm bound to love this. 29/5/2014 02:09:20 am
I've got majdool dates! Love the pairing with the espresso. Brilliant combination. I would never would have thought of it. Comments are closed.
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Cooking and writing have been a lifelong passion. Join me as I share with you my favourite recipes; postcards and morsels from my travels; conversations with cookery writers and chefs; and news on food, cookbooks and cooking. - Liz Posmyk 
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NB: I use Australian standard measuring cups and spoons in my recipes.
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