Al-Tamar-Al-Mahshi - (Stuffed Dates)

Recipe Ingredients

		For The Syrup
2 cups	396g / 13oz	Granulated sugar
1 3/4 cups	414ml	Water
2 tablespoons	30ml	Rose water
		For The Filling
1/2 lb	227g / 8oz	Blanched whole almonds
1 1/4 cups	247g / 8.7oz	Confectioners' sugar
1 tablespoon	15ml	Water
2 lbs	908g / 32oz	Medjool dates - pitted
		To Finish
		Granulated sugar - for dredging

Recipe Instructions

Place the granulated sugar in a medium-size saucepan with the water and turn the heat to high, stirring until the water and sugar are very syrupy, about 230 degrees on a candy thermometer, about 25 minutes. Stir in the rose water and turn off the heat.

Place the almonds in a food processor and grind until fine. Transfer the almonds to a medium-size bowl and add the confectioners' sugar and 1 tablespoon water to form a dough with your hands. The dough does not have to be homogenous like a bread dough, just sticky enough so that a thimbleful amount will all hold together.

Stuff the dates with the filling. Plunge the stuffed dates, holding them with thin tongs or chopsticks, into the sugar syrup, let excess syrup drip off, and then roll the dates in the granulated sugar and set aside on a waxed paper-lined baking sheet or jelly roll pan.

Refrigerate, covered, for up to 2 weeks until needed but serve at room temperature.

Source:
"COOKING LIVE with Sara Moulton - (Show # CL-9487) - from the TV FOOD - NETWORK"

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