Espresso Date Log with Greek Yogurt
Recipe from
Food & Wine
Sticky, dried dates are supersweet, so Maura Kilpatrick simmers them with espresso to make a thick paste, which she molds and freezes. When she slices the log to serve, she tops it with pistachios and tangy Greek yogurt.
Servings:
12
Prep Time:
30 mins
Total Time:
30 mins
Ingredients
-
1 1/2 tablespoonsinstant espresso powdersee savings
-
1/2 cuplight brown sugarsee savings
-
1 poundMedjool dates, pittedsee savings
-
1 cupplain Greek yogurtsee savings
-
1/4 cupsalted roasted pistachios, choppedsee savings
Directions
1.
In a medium saucepan, combine the espresso powder with the brown sugar and 1 cup of hot water and bring to a simmer. Add the dates and simmer until softened, about 5 minutes. Using a slotted spoon, transfer the dates to a plate to cool. Peel the dates and discard the skins. Coarsely chop the dates, adding 2 tablespoons of their syrup to loosen them slightly. Spoon the date mixture onto a sheet of plastic wrap and roll into a 6-inch log. Roll up the log and twist the ends to seal. Freeze until firm, at least 4 hours or overnight.
2.
Unwrap the log and cut into 12 slices; transfer to plates. Top each slice with a dollop of yogurt, sprinkle with the pistachios, and serve.
MAKE AHEAD
The date log can be frozen for up to 2 weeks.
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