Gordon: "I was inspired to make these after a trip to Dubai, where sweet, luscious dates are a treat. They are fabulous as sweet canapés."
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Put the pistachio nuts and caster sugar into a food processor and pulse until the mixture resembles coarse breadcrumbs. Do not over-process, otherwise the nuts may release their oils and become greasy. Drizzle in the honey, lemon juice and rosewater and blend until the mixture starts to clump together.
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Turn the marzipan onto a surface dusted with icing sugar and knead lightly until soft and smooth.
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Halve the dates lengthways and remove the stones. Take about a teaspoonful of the pistachio marzipan and shape it into a roll slightly shorter than the length of the date you are filling, dusting it with a little icing sugar to prevent the paste from sticking to your hands.
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Insert the marzipan into the slit and press the date gently to encase the filling. Put the date in a small waxed paper case and repeat to stuff the rest of the dates.