Location: Home > food > D is for Dates: Coffee-steeped Dates with Cardamom
D is for Dates: Coffee-steeped Dates with CardamomPosted Jan 18th 2006 10:01AM by Nick VagnoniFiled under: Coffee, Recipes, Fruit, Magazines, Boiling, Brought to you by the letter DI first made this dessert last spring and it's quickly become one of my favorites. It appeared in the
March 2005 issue of Gourmet Magazine in an article about the
London restaurant Moro. Bring 2 cups of freshly made
espresso (I use Bustello) to a boil with 1 teaspoon sugar, 20 whole cardamom
pods, lightly crushed, and 1 3-inch cinnamon stick, broken in half. Add coffee to two
cups pitted Medjool dates in a heat-proof bowl. Cool, cover and refrigerate overnight. Serve dates and espresso
syrup over Greek yogurt or plain yogurt that has drained in a paper-towel-lined sieve for one hour.
[Photo: Nick Vagnoni]
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