Home Cooking New York guided us through several different recipes, including wine poached figs with prosciutto. Yum! I have to admit I don’t eat much pork but I could not stop popping those little savory, sweet delights in my mouth. Instead of using figs and prosciutto, I used dates and bacon when I remade them at home; the result was just as delicious. These are the perfect snacks for summer get-togethers.
wine poached dates with bacon
adapted from a recipe by home cooking nyc
- 24-30 dried dates
- 2 cups white wine
- 1 sprig fresh thyme
- 3 black peppercorns
- 2 tbsp honey
- ¼ cup balsamic vinegar
- 1 t tbsp dark brown sugar
- Kosher salt
- ½ lb bacon
- In a medium saucepan over medium-high heat, combine the dates, wine, thyme, peppercorns and honey. Bring to a boil, reduce heat, and simmer for about 5 minutes. Remove the dates with a slotted spoon and set aside.
- To the poaching liquid, add the balsamic vinegar, sugar and a pinch of salt. Continue to simmer until the mixture is syrupy, about 8 minutes more.
- Preheat oven to 400 degrees F. Wrap the dates with bacon and secure with a toothpick. Place the wrapped dates on a baking sheet and brush with the wine syrup.
- Bake for 10-15 minutes until the bacon is crispy. Serve with wine syrup drizzled on top.