wine poached dates with bacon


A couple of months ago, I attended my first kitchen shower in NYC to celebrate the prenuptial of one of my best friends and college roommate. The bridesmaids wanted to do something that reflected the bride’s passion for baking and that’s where the idea stemmed from.

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
  • toothpicks
  1. 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.
  2. 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.
  3. 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.
  4. Bake for 10-15 minutes until the bacon is crispy. Serve with wine syrup drizzled on top.

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