- 12
Ingredients
- For the glaze:
- 12 PIECES
- Black-Sugar-Glazed Medjool Dates With Pecorino and Walnuts
- 2 tablespoons black sugar (dark muscovado)
- 1 teaspoon molasses
- 1/4 teaspoon cocoa powder
- 1 teaspoon fennel seed, toasted until fragrant and lightly crushed Freshly ground black pepper, to taste
- Pinch of sea salt
- 1 tablespoon plus 1 teaspoon sherry vinegar
- For the dates:
- 6 medjool dates, cut lengthwise in half and pitted
- 4 ounces aged pecorino, shaved with a vegetable peeler
- 1/4 cup walnuts, toasted and roughly chopped
- Walnut oil, for sprinkling
- Lightly cracked black pepper.
Preparation
Step 1
Arrange an oven rack in the top third of the oven and preheat to 400 degrees.
To prepare the glaze, combine 3 tablespoons water, the sugar, molasses, cocoa, fennel seed, two to three grinds of pepper and salt in a small, heavy-bottomed saucepan.
Bring to a simmer over low heat, stirring occasionally. Add the vinegar and simmer until just thickened, about 5 minutes. Reserve until ready to use, or refrigerate for up to 2 days. Bring to room temperature before serving.
Place the date halves, cut side up, on a small baking sheet or casserole dish.
Lay 6 slices of pecorino on top of each. Sprinkle the walnuts, a few drops of walnut oil and a few cracks of pepper over each date.
Bake until the cheese has just started to melt, 5 to 7 minutes.
Remove from the oven and transfer the dates to a serving platter.
Drizzle with the black-sugar glaze and serve immediately.
Makes 12 date halves.