Almond-stuffed dates wrapped in bacon
Votes: 3
Time: 30 min.
Complexity: easily
Servings: 4 - 6
Complexity: easily
Servings: 4 - 6
Dates stuffed with almonds and wrapped in bacon - a detailed recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 225g large Medjool dates (carefully pitted)
- 1/2 cup Marcona almonds (can be substituted with blanched almonds)
- 225 g Valdeon cheese (can be replaced with Maytag or Stilton cheese)
- 225g sliced bacon (cut each slice in half, about 10cm long)
- 6 tbsp. canola oil
- Additional equipment: bamboo skewers 15 cm long.
We recommend
Cooking the dish according to the recipe:
- In a large heavy-bottomed saucepan, heat canola oil to 245°C.
Cut each date in half, place 1 almond kernel and 1/2 teaspoon of Valdeón cheese inside, and carefully fold the date.
Place a strip of bacon on a cutting board, place a stuffed date on the bottom, and wrap it in the bacon. The bacon should wrap tightly around the date when you roll it. Thread 3 dates onto each skewer. - Carefully lower the skewers into the oil one at a time and fry until golden brown, about a minute. Transfer to a paper towel-lined plate and let cool for a few minutes before serving.
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