Raimondo Family Winery and Tasting Room

A Taste of Italy

Fig Date Balsamic Recipes
Bacon Wrapped Stuffed Dates

1 package of bacon

24 almonds, roasted

24 pitted dates

Fig datebalsamic

1 fresh small tomato

Fresh parmesan for garnish

Cracked black pepper for garnish
To assemble the stuffed dates, cut each piece of bacon in half. Depending on how many pieces of bacon you have adjust for the number of dates and almonds. You want one almond and one date per half piece of bacon.

Push one almond piece into a pitted date. Wrap each stuffed date with a half slice of bacon. Secure with a toothpick.

Broil these for 10 minutes but please be careful to watch them as not all broilers are the same. You want nice crispy bacon.

When done, place these one layer deep on a nice serving platter. Drizzle with your balsamic reduction sauce.

Chop your fresh tomato finely. Garnish the dish in the middle with the chopped tomato. It gives colour and adds a nice taste to compliment the richness of the ingredients. Garnish with freshly grated parmesan cheese curls and freshly cracked black pepper to taste.

Poached Pears with Vanilla

2 cups water

1 1/2 cup sugar

8 long peppers (optional)

1 vanilla bean

4 pears, halved

Fig Date Balsamic Vinegar

Prepare the poaching syrup by combining water, sugar, peppers and vanilla bean cut in half lengthwise and scraped. Stir until sugar dissolves and simmer gently for 5 minutes.

Choose ripe, juicy pears. Peel and cut in half. Cook pears in poaching liquid under low heat until they are tender, about 10 - 15 minutes. Serve with vanilla ice cream and a few drops of balsamic vinegar!

Place 2 half pear in a glass or a bowl, decorate with 2 long peppers and a piece of vanilla bean. Top with vanilla ice cream and whipped cream.

more recipes coming soon