Dates are one of the major foods grown in Qatar, so the time has come to challenge myself with this treat once again. I found today’s cinnamon and butter laden recipe in the World Cookbook for Students. In my adaptation, the flavors combine into a simple and straightforward treat – something for everyday living. Also, the butter cuts some of the sweetness from the dates which is a definite plus in my book.
| Servings | Prep Time |
| 20 dates | 10 minutes |
| Cook Time | Passive Time |
| 5 minutes | 5 minutes |
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Dates are one of the major foods grown in Qatar, so the time has come to challenge myself with this treat once again. I found today’s cinnamon and butter laden recipe in the World Cookbook for Students. In my adaptation, the flavors combine into a simple and straightforward treat – something for everyday living. Also, the butter cuts some of the sweetness from the dates which is a definite plus in my book.
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Ingredients
- 3/4 lb dates , pits removed
- 1/2 cup butter
- 1 1/2 tsp ground cinnamon
- 1/3 cup all-purpose flour
- powdered sugar , for dusting
Servings: dates
Units:
Instructions
- For this recipe you’ll need to pit a container of dates. I found using a walnut-meat pick to be extremely helpful (by spinning it around the pit to loosen it, I was then able to hook over the top of the pit and pull it out through the stem end of the date).
- Next, arrange the dates on a pretty plate. Meanwhile, melt the butter and whisk in the flour and cinnamon. If you use unsalted butter, you may want a pinch of salt. Cook for a few minutes until thickened into a gravy like sauce (whisk constantly).
- Now, spoon the buttery cinnamon mixture over and around the dates.
- Let the warm sauce cool to room temperature, then dust like crazy with as much powdered sugar as you can stand.