Black-Sugar-Glazed Medjool Dates With Pecorino and Walnuts

By Stuart Brioza and Nicole Krasinksi

Black-Sugar-Glazed Medjool Dates With Pecorino and Walnuts
Tom Schierlitz for The New York Times
Total Time
About 15 minutes
Rating
4(35)
Comments
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In 2010, I gave Stuart Brioza and Nicole Krasinski, a husband-and-wife team of San Francisco chefs, a 19th-century recipe for simple chocolate caramels made with molasses and vanilla and asked them to use it as inspiration for an entirely new dish.

Two days after sending them the candy recipe, I received one back for Black-Sugar-Glazed Medjool Dates With Pecorino and Walnuts, a remarkably good dish that can be served either as a tapa, a cheese course or a sweet-savory dessert.

“We started thinking about molasses, because that was the strongest flavor in the caramel recipe,” Brioza explained. Anise and fennel flavors came to mind next, as did Scandinavian licorice: “You know, they’re molassesy and black, chewy and gummy,” he continued. “We thought of vinegar as a way to balance that out. We thought, well, dates could take on the texture we’re really looking for in that kind of candy. The pecorino came in to play a role because the dates were too sweet. And then the walnuts — kind of a no-brainer,” to balance the dish and give it texture.

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Ingredients

Yield:Makes 12 date halves

    For the Glaze

    • 2tablespoons black sugar (dark muscovado)
    • 1teaspoon molasses
    • ¼teaspoon cocoa powder
    • 1teaspoon fennel seed, toasted until fragrant and lightly crushed
    • Freshly ground black pepper, to taste
    • Pinch of sea salt
    • 1tablespoon plus 1 teaspoon sherry vinegar

    For the Dates

    • 6medjool dates, cut lengthwise in half and pitted
    • 4ounces aged pecorino, shaved with a vegetable peeler
    • ¼cup walnuts, toasted and roughly chopped
    • Walnut oil, for sprinkling
    • Lightly cracked black pepper
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

197 calories; 9 grams fat; 4 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 3 grams polyunsaturated fat; 24 grams carbohydrates; 2 grams dietary fiber; 20 grams sugars; 7 grams protein; 272 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. For the Glaze

    1. 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.

    2. Step 2

      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.

Ratings

4 out of 5
35 user ratings
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Comments

Doug S.

Made following recipe fairly closely but subbed hazelnuts for walnuts. If I make again, I’ll swap out the pecorino for a somewhat more flavorful cheese. Yes, I know pecorino is more flavorful than Parmesan but still it didn’t float my boat. Will likely try again and likely cut back on the fennel which seemed too intrusive. Otherwise, loved the glaze.

Josette

Delicious, with flavors that are unusual but not strange. Used brown sugar rather than buy a special type.

Doug S.

Made following recipe fairly closely but subbed hazelnuts for walnuts. If I make again, I’ll swap out the pecorino for a somewhat more flavorful cheese. Yes, I know pecorino is more flavorful than Parmesan but still it didn’t float my boat. Will likely try again and likely cut back on the fennel which seemed too intrusive. Otherwise, loved the glaze.

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