Warm Almond-Stuffed Dates with Lime Zest

Servings: 6
Recipe by: Maureen Abood

I learned about these dates at Tante Marie’s from the great chef and cooking teacher, Tori Ritchie. Her classes there are always jammed because she is such a dynamo, super knowledgeable, and so fun to cook with. I bought big, chewy dates every week from a stall at the Ferry Farmer’s Market in San Francisco, and once I learned Tori's beautiful way to prepare them, it became my favorite way to eat and serve dates. I like to keep almond-stuffed dates in the fridge, at the ready so these are a very quick treat to serve when friends drop over.




  1. Pull open the tip of each date with your thumbs or a paring knife and pull out the pit. Push one or two almonds into the cavity (however many will fit) and push the edges of the date back together.

  2. To warm the dates, in a nonstick skillet, heat the olive oil over medium low heat. Add the dates and cook, shaking the pan so the dates are coated in oil and warmed through, 2-3 minutes. Place the dates on a platter, dust with salt and finely zest the lime over top. Serve warm.