To be honest, I’d never seen or tasted daechucho (candied dates) before I cooked them for my Korean Food Project. But I’d heard of daechucho — it is a legitimate Korean dish — and when I found this recipe, I was intrigued by its simplicity and health factor.
After making daechucho, I can report that it’s quite tasty. And, like yullan, it seems like an ideal dessert/dish for the holidays.
Daechucho (Candied Dates) — 대추초
- 28 small fresh or dried dates
- ½ c. rice wine
- 2 Tbsp. pine nuts
- 3 Tbsp. honey
- Wipe dates with damp kitchen or paper towel, then use a small knife to remove pits.
- If dates are too dry, place in bowl, sprinkle with rice wine and leave for 3 hours to swell.
- Place 2 to 3 pine nuts inside each date, making sure some protrude through opening.
- Drizzle a little honey over filled dates.
- Carefully transfer dates to saucepan.
- Add remaining honey and cook over low heat, stirring to mix dates and honey.
- Remove from heat when dates turn black (or dark, if you’re using red dates like I did.)
- Separate dates and arrange on serving dish, pine nut-side up.