Prep 30 mins
Cook 25 mins
These are always popular - a great combination of sweet and salty. Other variants of this recipe will stuff the dates with manchego or Spanish chourico. I've never done either; though, they both sound great despite the additional labor. DO AHEAD: I've frozen the wrapped dates with success. The sauce is more difficult as the butter sometimes separates. I'd suggest making it up to the point of adding the butter and then refrigerate or freeze. Re-warm sauce on the stove and then add the butter as directed.
- 8 slices bacon, cut in half
- 16 dates, pitted
- 1 red bell pepper, roast, seed and chop
- 4 garlic cloves, chopped
- 4 teaspoons extra virgin olive oil
- 1 cup white wine
- 2 teaspoons sherry wine vinegar
- 1 1⁄2 cups heavy cream
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon black pepper
- 1⁄2 cup unsalted butter, 1 stick
- chopped parsley, for garnish
- Preheat oven to 500°F.
- Wrap 1/2 slice of bacon around each date and bake in oven until bacon is crisp.
- Meanwhile, in medium skillet over medium heat, saute red pepper with garlic and olive oil. Add wine and vinegar and cook to reduce mixture to half its volume.
- Add the cream and reduce for 2 minutes more. Place mixture in blender (or use an immersion blender) and blend until creamy; add salt and pepper.
- Return creamy sauce to pan over low heat; cut cold butter into small pats and whisk into sauce one pat at a time. Strain.
- Pour warm sauce over/in serving dish and place wrapped dates on it. Garnish with parsley and serve immediately.