These are a spin on the popular bacon-wrapped dates; I just add a nutty twist to it. If you’re not in the mood to fry, skip the grapes (although I strongly suggest you don’t), but making the peanut-honey-cayenne purée to stuff the dates with is a must.
- 1/4 Pound peanuts
- 2 1/2 Ounces honey
- 1 Teaspoon cayenne
- 20 Medjool dates, cut in half and seeded
- 10 strips of par-cooked bacon
- 20 seedless grapes
- 1 egg
- 1 Cup flour
- 1 Cup breadcrumbs
- Maple syrup, for serving
Preheat the broiler to high.
In a small sauté pan, heat the peanuts, honey, and cayenne until caramelized, about, 2 minutes, then cool and purée.
Stuff the purée into each ½ of the dates and place the dates back together. Wrap with 1/2 piece of par-baked smoked bacon and broil until bacon is crisp.
Lightly the beat egg. Run the grapes under water and dredge the seedless grapes in the flour, then dip in egg wash, and then the breadcrumbs. Place into a deep-fryer filled with hot oil and fry until crispy.
Place the grapes on bamboo skewers and then bacon-wrapped dates. Serve drizzled with maple syrup.