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Sweet Buttered Dates (Al Rangina)

by Kate Heyhoe

Pitted Dates  

Serves 4

Dates are widely grown throughout Middle Eastern and North African countries, as well as in Southern California. Dates come in hundreds of varieties, and some of the most popular are the Barhi and Halawi (which Iraq introduced to California growers), and the Deglet Noor. This Saudi Arabian dessert is rich with dates, butter, and sugar.

  • 3/4 pound (350 g) pitted whole dates
  • 3/4 cup (175 mL) butter
  • 2 teaspoons (10 mL) cinnamon
  • 2/3 cup (150 mL) all-purpose flour
  • 1-1/2 tablespoons (22 mL) confectioners' sugar

1. Divide the dates into 4 small serving dishes or shallow bowls. Melt the butter over medium heat until it begins to foam. Reduce the heat and whisk in the cinnamon and the flour. Cook, stirring constantly until the mixture forms a soft paste-like sauce, about 2 to 3 minutes. Pour the sauce evenly over the dates. Let the dates cool. Dust with confectioners' sugar before serving.

Per serving: 380 Calories; 34g Fat (80% calories from fat); 3g Protein; 17g Carbohydrate; 92mg Cholesterol; 348mg Sodium

 

Copyright © 2011, Kate Heyhoe. All rights reserved.

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This page created April 2011


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