Date Bon Bons With Pistachio Paste Recipes

PISTACHIO-STUFFED DATES WITH COCONUT

Steps:

• In a food processor, puree pistachios until a thick paste forms, about 5 minutes. Season with salt. Spoon mixture into dates. Top with coconut.

PISTACHIO BONBONS

Steps:

• Line a baking sheet or plate with parchment or waxed paper; place in the freezer at least 15 minutes. Using an ice-cream scoop to shape, place 8 round scoops of ice cream (about 1/4 cup each) on baking sheet; freeze until firm, at least 30 minutes.
• Place chocolate in a medium heatproof bowl set over (not in) a saucepan of simmering water. Stir frequently, until almost melted. Remove from heat, and stir until completely melted.
• Spoon 1 heaping tablespoon of warm melted chocolate on 1 scoop of ice cream. Using bottom of spoon, spread chocolate over and around the sides; sprinkle with pistachios. Working quickly, repeat with remaining scoops. Freeze until firm, at least 5 minutes.

DATE BON-BONS WITH PISTACHIO PASTE

Steps:

• Pulse pistachios, sugar, salt, and orange-flower water together in a food processor until a fine paste forms. If necessary, add oil, 1/2 teaspoon at a time, to achieve a peanut-butter-like texture; you should have about 1/4 cup.
• Fill each hollow in dates (from removing pits) with 1/2 teaspoon pistachio paste; stick a piece of orange peel into paste. Dip one end in chocolate. Place on a parchment-lined baking sheet and let stand until set, about 15 minutes. Store in an airtight container at room temperature up to 1 month.