Bacon Wrapped Date Skewers Recipe

Make reduction

Combine 1 cup pomegranate juice and 2 tablespoons granulated sugar in a small saucepan over medium heat. Stir to dissolve sugar and bring to a gentle simmer.

Reduce heat to low and simmer uncovered, stirring occasionally, until the mixture thickens to a syrupy consistency that coats the back of a spoon — about 12–18 minutes. Watch carefully in the final minutes to prevent burning.

Remove from heat and stir in 1 teaspoon fresh lime juice and 1 teaspoon lime zest (if using). Allow the reduction to cool slightly — it will thicken more as it cools. Taste and add a pinch of flake sea salt and a small grind (about 1/8 tsp) of black pepper to balance sweetness.

Prep bacon and dates

Preheat oven to 400°F (200°C) if finishing in the oven, or heat a large skillet over medium heat if pan-frying. Pat Medjool dates dry with a paper towel. Slice each bacon slice in half crosswise so each will wrap one date (you should have 16 half-slices).

Wrap each pitted date with a half-slice of bacon, overlapping slightly and tucking the ends. Secure each wrapped date with a toothpick or small skewer, inserting it fully through the bacon and date to hold it together.

Cook the skewers

If using the oven: Arrange bacon-wrapped dates on a wire rack set over a rimmed baking sheet (to catch drips). Brush or very lightly spray the bacon with the teaspoon of neutral oil to promote even browning. Bake 15–20 minutes, turning once halfway, until bacon is crisp and browned to your liking.

If using a skillet: Add 1 teaspoon oil to the preheated skillet and place the bacon-wrapped dates seam-side down. Cook 8–12 minutes, turning frequently so all sides brown evenly and bacon is crisp. Transfer to a paper towel-lined plate briefly to drain excess fat.

When bacon is cooked, transfer the skewers to a serving platter. While still warm, lightly brush or drizzle each skewer with the pomegranate reduction (reserve some reduction for serving). The warm reduction will stick and become slightly tacky on the bacon.

Finish with a very light sprinkle of flake sea salt and a small grind of black pepper over the skewers. Optionally, garnish with extra lime zest for brightness.

Arrange skewers in the 'To Begin' or appetizer section of your spread. Serve immediately with remaining pomegranate reduction on the side for dipping. These are best enjoyed warm.

Leftovers: store cooled skewers in an airtight container in the refrigerator up to 2 days. Re-crisp in a 375°F (190°C) oven for 6–8 minutes and rewarm reduction gently on the stove before serving.