"False Start" Poppers

"False Start" Poppers

Ingredients

Jalapenos:

2 tablespoons molasses

12 jalapenos

1/4 cup shredded mozzarella

1/3 cup cream cheese, room temperature

1/4 cup ricotta

3 tablespoons chopped shallots

1/3 cup diced cooked bacon

12 slices prosciutto

Dipping Sauce:

1 1/4 cups granulated sugar

1 cup cabernet sauvignon (recommended: Guardian Cellars)

1 (12-ounce) bag cranberries

1 tangerine, zested

1 whole cinnamon stick

Directions

For the jalapenos:

Combine 4 cups water and the molasses in a medium pot and bring to a boil. Add the jalapenos and cook until soft. Remove the jalapenos and let cool. Combine the mozzarella with the cream cheese and ricotta. Mix in the shallots and bacon.

Prepare a grill to 350 degrees F.

Slice the jalapenos lengthwise and carve out the seeds and stems. Stuff the cleaned out jalapenos with the cheese mixture and wrap each with 1 slice prosciutto. Grill the jalapenos, turning frequently, until the prosciutto is crispy, 5 to 8 minutes.

For the dipping sauce: Bring the sugar and wine to a boil over medium-high heat. Add the cranberries, tangerine zest, and cinnamon stick and return to a boil, stirring. Reduce the heat and simmer, partially covered, until the cranberry skins pop, about 10 minutes.

Serve the poppers with the dipping sauce.