Candied Bacon Dates Maple (Print-Friendly Format)
Sweet dates filled with cheese, wrapped in bacon, glazed with maple, and finished with crunchy pistachios.
# Ingredients You’ll Need:
→ Main Components
01 -
200 g Medjool dates
02 -
80 g hard goat cheese or Gruyère, sliced into strips
03 -
6 slices streaky bacon, cut in half
→ Glaze
04 -
40 ml maple syrup
→ Finish
05 -
Chopped pistachios, for garnish (optional)
# How to Make It:
01 -
With a sharp knife, slice each Medjool date lengthwise halfway through to expose the pit. Carefully remove the pit, ensuring the date remains intact.
02 -
Slice goat cheese or Gruyère into 1 cm thick strips, each sized to fit snugly into the cavity of a date. Insert a piece of cheese into each pitted date.
03 -
Take half a slice of streaky bacon and wrap it tightly around each stuffed date, positioning the seam on the underside.
04 -
Arrange the bacon-wrapped dates seam side down in an air fryer or on a lined baking tray. Air fry at 185°C for 5 minutes without preheating, or bake in a preheated oven at 190°C for 5–10 minutes, until bacon is cooked but not yet browned.
05 -
Brush the bacon with maple syrup, then cook for an additional 5 minutes. Repeat glazing as desired to build a glossy, candied finish. Remove when bacon is crisp and lacquered.
06 -
Arrange the candied bacon dates on a serving platter and sprinkle with chopped pistachios if using. Serve warm for optimal texture and flavor.
# Extra Tips:
01 -
For best results, allow the bacon to partially cook before glazing to ensure a crisp finish and to prevent burning the maple syrup.
02 -
Experiment with alternative cheeses such as feta, aged parmesan, or young pecorino, ensuring the cheese is firm enough to hold shape but softens pleasantly inside the date.