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Dessert

Cream Dates

Dates stuffed with white vanilla fondant, optionally red fondant or blanched almonds.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Vanilla and almond match in chemistry and in kitchens. They rank in the top 4% of all ingredient pairs, and cooks put them together in 3,961 recipes. Both carry eucalyptol, which smells eucalyptus, herbal. The science ↓

Cream Dates

Ingredients

Directions

Prepare the dates

  1. Select the nicest whole dates.

  2. Cut open one side of each date from end to end.

  3. Remove the seed from the date.

Fill and coat

  1. Fill the date with white vanilla fondant or a combination of white and red fondant.

  2. Alternatively, insert a whole blanched almond after removing the seed.

  3. Close the date and dip it into melted fondant.

  4. Once cold, cut the date in half with a sharp knife.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Vanilla + almondtop 4% of all pairs
    Smell alikestrong
    Cooked together3,961 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

  2. Dates + almondtop 7% of all pairs
    Smell alikemoderate
    Cooked together217 recipes

    Shared aroma: coumarin (sweet, hay).

  3. Dates + vanillatop 8% of all pairs
    Smell alikemoderate
    Cooked together218 recipes

    Shared aroma: acetic acid (sour, vinegar).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Whole dates
Provide the sweet, soft fruit shell that holds the filling.
White vanilla fondant
Supplies sweetness and a smooth, creamy filling that sets firm as it cools.
Melted fondant
Forms a sweet, smooth coating over the closed date once it cools and sets.

The step that matters

Dipping in melted fondant. Fondant must be melted gently and kept fluid enough to coat evenly without overheating, since excess heat can make it grainy or runny. The date should be closed and dry first so the coating adheres smoothly rather than sliding off or leaking filling.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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