Maple Bacon Dates
Creamy peanut butter is the star ingredient in this dish, and I'm convinced it's what keeps the dish as one of the most popular appetizers at my restaurant David Burke Kitchen.
- 1/2 Pound peanuts
- 2 1/2 Ounces honey
- 1 Teaspoon cayenne
- 20 medjool dates, cut in half
- 20 seedless grapes
- 1 egg, lightly beaten
- Flour, for dredging
- Breadcrumbs, for dredging
- Oil, for frying
- Maple syrup, for serving
Preheat the oven to broil on high.
In a small sauté pan, heat the peanuts, honey, and cayenne until caraemlized, cool, and then purée in a food processor. Cut the dates in ½ and remove the seeds. Stuff the purée into each halve and place back together. Wrap with a piece of the bacon and broil until the bacon is crisp.
Heat a pan with oil so that it fills ½ way up the sides. Rinse the grapes under water and dredge in the flour, then the egg, then the breadcrumbs. Fry in the oil until crispy, about 2 minutes. Place the grapes and bacon dates onto skewers and serve with maple syrup.