Medjool dates with cream cheese and vanilla sherry sauce

Medjool dates with cream cheese and vanilla sherry sauce

Ingredients

  1. Dates:
  2. 1 packet of Medjool dates (about 2-3 Medjool dates per person)
  3. < li> 1 teaspoon vegan cream cheese (Tofutti, Tesco or Sheese) per date

  4. Sauce:
  5. 60ml/4 tbsp sweet or medium sherry topped with water up to 250ml sherries – incl most Harvey’s – are vegan, but check first)
  6. 1 tsp arrowroot, or 2 tsp cornmeal if you can’t get it
  7. 1 tbsp dark brown sugar
  8. ½ tsp vanilla extract

Preparation

  • Stir the arrowroot into the sherry/water and whisk well.
  • Bring to the boil, stirring constantly.
  • Add the sugar and vanilla extract and simmer for a few minutes – until the sugar has dissolved.
  • Let cool – the sauce should be just right.
  • Slit the dates open with a sharp knife and a spoonful of cream cheese. Arrange the dates on a serving platter, drizzle the sauce artfully around the dates and serve.
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