MARCONA ALMOND–STUFFED DATES with Orange Zest
- 20 Medjool dates
- 20 to 40 Marcona almonds
- 2 Tbsp extra-virgin olive oil
- 2 tsp grated orange zest
- 1⁄2 fleur de sel
Remove the pits from the dates. Gently stuff each date with 1 or 2 almonds, depending on the size of the date. Seal the almond inside by pressing the date around it.
In a medium sauté pan over medium heat, heat the olive oil. Add the dates and gently sauté until warmed through, about 2 minutes. Remove from the heat and sprinkle with the orange zest and fleur de sel.
Store in an airtight container in the refrigerator up to 2 days.
To remove the pits from the dates, hold the date so a long side is horizontal. With a paring knife, gently make a slit and slip out the pit.
Reprinted from The Anti-Inflammation Cookbook: The Delicious Way to Reduce Inflammation and Stay Healthy by Amanda Haas with permission from Chronicle Books, 2016. Photographs © Erin Kunkel.