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Categories:Viewed: 80 - Published at: 2 years ago
Ingredients
- 18 medjool dates, pitted
- 18 whole almonds, skins on, lightly toasted
- 500 ml light red wine, like pinot noir
- 1/2 c. honey
- 2 Tbsp black peppercorns
- 2 Tbsp whole cloves
- 2 bay leaves
- 2 Tbsp freshly grated orange or lemon zest, plus extra for garnish
- 2 cinnamon sticks
- 2 Tbsp whole allspice berries
Method
- Stuff one almond in the cavity of each date (if the dates are very large or the almonds very small, stuff two almonds in). In a wide saucepan or skillet, bring wine to a simmer. Add the dates and poach until skin blisters. Remove and peel away skins while still warm. Discard skins.
- Add the remaining ingredients to the wine, and simmer until reduced by half, about 20 minutes. Strain wine and return to saucepan. Add the dates to the wine sauce and poach gently until warmed through, but not too hot. Place three dates alongside fresh ricotta or mascarpone cheese and drizzle a spoonful of the wine sauce over. Garnish with thinly sliced orange or lemon zest.
