Dates With Cream and Chopped Pistachios

• 12 large medjool dates
• 24 whole almonds (preferably blanched), walnuts or pecans
• 3 to 4 tablespoons creme fraiche
• Freshly grated zest of 1 lemon or 1/2 orange (about 2 teaspoons)
• 1 tablespoon coarsely chopped pistachios

1. Rinse and dry the dates.
2. Make a clean cut along the side of each date to open, and remove the pit.
3. Stuff each date with 2 whole almonds and lightly pinch closed.
4. (The recipe can be made up to this point up to 2 days in advance.
5. Store in an airtight container.)
6. When ready to serve, arrange dates cut sides up on a plate or platter.
7. Drizzle on the creme fraiche, making a dollop on each date.
8. Sprinkle on the citrus zest, then the chopped pistachios.
9. Serve immediately, as finger food or on plates with a small fork and knife.

dates, almonds, creme fraiche, lemon, pistachios

Taken from cooking.nytimes.com/recipes/1017466 (may not work)