Every so often I surprise Peter with another recipe resurrected from the culinary archives in my head. These recipes have to meet certain criteria, in that I will have made the dish many times in my life, but haven't yet prepared it for Peter; and I know that it's delicious enough to make him raise his eyebrows, nod his head and emit that low 'Mmmoaning' sound on first bite.
12 fresh Medjool dates, halved and stones removed
1/2 cup vanilla infused caster sugar
1/2 cup water
2/3 cup shot of espresso coffee
vanilla bean ice cream, to serve
Combine the sugar and water in a small saucepan and stir for 2-3 minutes over a low heat, until the sugar has dissolved. Simmer this syrup gently for 15-18 minutes until golden, brushing down the sides of the pan with a pastry brush. Remove the pan from the heat briefly, stir in the espresso and the dates and simmer for 2-3 minutes longer. Serve warm over good quality vanilla bean ice cream. Serves 4.