Dates Stuffed with Spiced Mascarpone

J Vineyards & Winery has been at the forefront of the wine and food experience since our first tasting program launched in 1999. All of the recipes have been created by our J Culinary Team to pair perfectly with our exceptional portfolio of varietal and sparkling wines.


Spice Mix
3 tablespoons Fenugreek seeds, whole
2 teaspoons Coriander, whole
1 teaspoon Cumin Seed, whole
1 teaspoon Chili Powder
2 teaspoons Five Spice
2 teaspoons Garam Masala
½ cup Sugar 

Spiced Marscapone
8 oz Mascarpone Cheese
1 tablespoon Honey
1 tablespoon Spice Mix
1 tablespoon Heavy Cream
2 pounds Medjool dates, halved and pitted


Spice Mix
In a small pan, toast the whole spices until fragrant. Grind in a spice mill, then add remaining spices and sugar. This will make more spice mix than needed for a 1/2 pound of Mascarpone, but the extra mix can be kept in an airtight container for one month.

Spiced Marscapone
Combine the ingredients in a standing mixer, using the paddle attachment, beat the Mascarpone until it is slightly thickened and lightly peaked.  Using a pastry bag (or you can cut one corner of a plastic sandwich bag), pipe the goat cheese into the halved and pitted dates. The cheese mixture can be made up to two days ahead, but should not be piped into the dates until the day they will be served.


Suggested Pairing: