Dry or soft dates are eaten out-of-hand, or may be pitted and stuffed with fillings such as almonds, walnuts, candied orange and lemon peel, tahini, marzipan or cream cheese. Pitted dates are also referred to as stoned dates. Partially dried pitted dates may be glazed with glucose syrup for use as a snack food. Dates can also be chopped and used in a range of sweet and savory dishes, from tajines (tagines) in Morocco to puddings, ka'ak (types of Arab cookies) and other dessert items. Date nut bread, a type of cake, is very popular in the United States, especially around holidays. Dates are also processed into cubes, paste called "'ajwa", spread, date syrup or "honey" called "dibs" or "rub" in Libya, powder (date sugar), vinegar or alcohol. Recent innovations include chocolate-covered dates and products such as sparkling date juice, used in some Islamic countries as a non-alcoholic version of champagne, for special occasions and religious times such as Ramadan.
1 1⁄2 Tablespoon
1⁄4 Cup (4 tbs)
6 Medium, skinned
1. Preheat oven to 350 degrees fahrenheit.
2. In a bowl, mix the brown sugar, cayenne pepper and ground pepper.
3. Season the bacon strips with the mix.
4. Stuff the medjool dates with almond and Queso fresco cheese and roll.
5. Roll the stuffed medjool dates with the seasoned bacon.
6. Secure with a toothpick.
7. Place the bacon wrapped dates on a baking tray.
8. Pop into the oven for 20 minutes.
9. Remove from oven and plate and serve as a snack or appetizer.