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1
Prepare the dates:
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2
Preheat the oven to 325F.
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3
With a paring knife, make a slit down the long side of each date.
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4
Gently pry open the date and remove the pit.
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5
Place the dates, cut side down, in a baking dish.
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6
Run a paring knife down the center of 1 vanilla bean.
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7
Split it open with your fingers and use the knife to scrape out the tiny black seeds into a small saucepan.
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8
Add the vanilla pod (or vanilla extract), Madeira, and sugar and simmer over medium heat for 4 minutes.
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9
Pour the hot syrup over the dates and cover the baking dish with aluminum foil.
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10
Bake for 20 minutes.
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11
Remove the dates from the oven, flip them over so that the cut side faces up, cover, and bake for another 10 to 15 minutes.
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12
Remove from the oven, uncover, and allow the dates to cool.
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13
Remove the vanilla bean, dry it, and save it for another use.
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14
Prepare the filling:
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15
Grind the cashews in a food processor or coffee grinder.
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16
Place the currants in a bowl and sprinkle the rum over them.
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17
Add the cashews, candied citrus, and cadied citrus syrup and mix together to form a paste.
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18
Stuff the dates:
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19
Remove the dates from the syrup and arrange them on a tray, cut side up.
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20
Stuff a small portion of filling into the cavity of the date, allowing some filling to mound on the top.
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21
Press the 2 halves of the date together a round the filling.
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22
Serving Suggestions:
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23
Serve these dates warm, with the Madeira cooking syrup drizzled on the plate.
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24
A small dollop of creme fraiche will complement these sweet dates perfectly.
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25
At Chanterelle we serve these dates with the Goat Cheesecake.
