Black-Sugar-Glazed Medjool Dates With Pecorino and Walnuts

• 2 tablespoons black sugar (dark muscovado)
• 1 teaspoon molasses
• 1/4 teaspoon cocoa powder
• 1 teaspoon fennel seed, toasted until fragrant and lightly crushed
• Freshly ground black pepper, to taste
• Pinch of sea salt
• 1 tablespoon plus 1 teaspoon sherry vinegar
• 6 medjool dates, cut lengthwise in half and pitted
• 4 ounces aged pecorino, shaved with a vegetable peeler
• 1/4 cup walnuts, toasted and roughly chopped
• Walnut oil, for sprinkling
• Lightly cracked black pepper

1. Arrange an oven rack in the top third of the oven and preheat to 400 degrees.
2. To prepare the glaze, combine 3 tablespoons water, the sugar, molasses, cocoa, fennel seed, two to three grinds of pepper and salt in a small, heavy-bottomed saucepan.
3. Bring to a simmer over low heat, stirring occasionally.
4. Add the vinegar and simmer until just thickened, about 5 minutes.
5. Reserve until ready to use, or refrigerate for up to 2 days.
6. Bring to room temperature before serving.
7. Place the date halves, cut side up, on a small baking sheet or casserole dish.
8. Lay 6 slices of pecorino on top of each.
9. Sprinkle the walnuts, a few drops of walnut oil and a few cracks of pepper over each date.
10. Bake until the cheese has just started to melt, 5 to 7 minutes.
11. Remove from the oven and transfer the dates to a serving platter.
12. Drizzle with the black-sugar glaze and serve immediately.

black sugar, molasses, cocoa powder, fennel, freshly ground black pepper, salt, sherry vinegar, dates, aged, walnuts, oil, black pepper

Taken from cooking.nytimes.com/recipes/1014061 (may not work)