Bacon-wrapped dates with quince marmalade
- Preparation and cooking time
- Total time
- Easy
- Makes 24
Ingredients
- 24 medjool dates
- 12 slices streaky bacon, halved
STUFFING
- 200g linguica sausage or cooking chorizo, skins removed
- 1 tbsp soft cheese
- finely grated to make 5 tbsp manchego
- 50g cooked chestnuts, crushed, plus some extra to decorate
- to decorate salad leaves
QUINCE MARMALADE
- 250g quince paste
- 1 tbsp sherry vinegar
Method
- STEP 1
To make the marmalade, put the quince, vinegar and a splash of water in a small pan. Simmer until melted together. Cool.
- STEP 2
Heat the oven to 200C/fan 180C/gas 6. Mix all the stuffing ingredients together and shape into 24 balls. Open each date and remove the stone. Flatten the date by pressing slightly. Put 1 ball inside each date. The dates won’t be big enough to hold the ball but wrap with bacon and fix with a cocktail stick to hold it in. Bake for 15 minutes. Serve with the marmalade on the side and chestnuts and salad leaves to decorate.
