Ingredients
- 1/2 cup pitted medjool dates, pitted and chopped rough
- 1/3 cup pistachio nuts chopped rough
- 3/4 cup granulated sugar
- 2 tablespoon water
- 4 tablespoon oranges, peeled, sections separated into supremes
- 1/2 cup pitted medjool dates, pitted and chopped rough
- 1/3 cup pistachio nuts chopped rough
- 3/4 cup granulated sugar
- 2 tablespoon water
- 4 tablespoon oranges, peeled, sections separated into supremes
- 2 cup espresso reduced to 3 tablespoons
- 1 cup heaping tablespoon dutch process cocoa powder
- 6 ounce mascarpone
- 6 ounce heavy cream
- 1 teaspoon vanilla extract
- 3 tablespoon confectioners sugar
Preparation
Baking Directions:
Oranges, dates and nuts1. Heat oven to 350°F.
Spread nuts on a sheet pan and bake until fragrant and lightly golden, about 5 minutes.
2.In a 1 quart sauce pan, gently stir together the sugar and 2 tablespoons water.
Heat until sugar is the consistency of wet sand.
Cook over low heat, "without stirring" until caramel is light golden in color, about 10 minutes.
Remove from heat.
Carefully dip orange sections into caramel then transfer to a platter to cool then top with chopped nuts and dates.
3.Portion mascarpone cream into serving bowls, top with 4 to 5 orange sections and serve immediately.
Mocha Mascarpone Cream 1. In a small bowl, mix together reduced espresso coffee and cocoa until smooth with no lumps.
2.In a large mixing bowl, combine mascarpone, heavy cream, vanilla extract and sugar.
Whip in a mixer machine at medium speed for 5 minutes then add the espresso mixture, and continue to whip until soft peaks form but not too stiff; set aside and refrigerate.
