Black-Sugar-Glazed Medjool Dates With Pecorino and Walnuts

Ingredients

For the glaze

• 2 tablespoons black sugar (dark muscovado)
• 1 teaspoon molasses
• ¼ 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
• ¼ cup walnuts, toasted and roughly chopped
• Walnut oil, for sprinkling
• Lightly cracked black pepper

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    322 calories; 12 grams fat; 5 grams saturated fat; 2 grams monounsaturated fat; 3 grams polyunsaturated fat; 45 grams carbohydrates; 3 grams dietary fiber; 39 grams sugars; 11 grams protein; 29 milligrams cholesterol; 482 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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Makes 12 date halves

Preparation

For the glaze

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. 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.

About 15 minutes