Pomegranate Stuffed Dates

This recipe takes a party favorite and gives it a deep complex sweetness from tangy pomegranates. Use large medjool dates for this recipe as their size allows for stuffing more pomegranate arils into them before wrapping them with smoky bacon. They can be served with a small dish of our Pomegranate Dipping Sauce or Pomegranate Molasses for even more festive flavor.

Instructions

Preheat the oven to 400°F. Line a baking sheet with parchment paper.

Cut a slit in each date and remove the pit. Stuff the date with a cube of cream cheese and 3 to 4 pomegranate arils. Press the cut edges of the date together to close it around the filling.

Lay the bacon slices on a cutting board so the long sides are facing you. Cut each piece down the middle to create 12 half slices of bacon. Wrap each date in a slice of the bacon and secure by inserting a wooden cocktail toothpick through the date.

Lay the dates on the baking sheet and bake for 10 minutes. Remove the baking sheet from the oven. Brush the dates with half of the pomegranate molasses, flip and brush with the rest of the molasses. Return the dates to the oven and bake for 10 to 13 more minutes until the bacon is cooked and begins to brown on the edges.

Transfer the dates to a serving plate and garnish with any remaining arils. Serve with Pomegranate Dipping Sauce or more Pomegranate Molasses.