Pairs well with:

Chenin Blanc

This wine is bursting with crisp, refreshing fruit flavors like apple, pear, and melon, making you want to swing your legs off a dock at sunset.


1 cup pitted dates (coursely chopped)
1 cup dried figs (coursely chopped)
1 cup dark raisins
1/2 cup shredded sweetened coconut
1 teaspoon cinnamon
12 purchased spongecake/dessert shells (found in most well-stocked supermarkets). If unavailable, purchase a large spongecake and cut twelve 1 inch slices. Cut slices into rounds using a 3-inch circle cookie cutter.
1 cup confectioners sugar
1 1/2 tablespoons rum
1 (8 ounce package) cream cheese (softened)
Zest of 1 orange 1/3 cup shelled pistachios (coursely chopped)
1 cup strawberries (sliced)
1 cup kiwis (peeled and sliced)
1/4 cup fresh mint leaves (thinly sliced)
1/4 cup red raspberry preserves
1/2 cup PRETZELS (finely chopped)



INSTRUCTIONS FOR BURGERS Pre-heat grill on low temperature. (I use a Weber gas grill). Combine dates, figs, raisins, coconut, and cinnamon and place in a large food processor and pulse until mixture looks like ground beef, about 2-3 minutes. (This step may be done in two or three batches). Mixture is ready when you can shape it into a form of a burger by compressing it with your fingertips. Remove mixture from bowl and shape into 6 equal burgers (3 inches wide and 1/2 inch thick). Place the burgers on grill and cook for 3-5 minutes on each side until they feel warm to the touch. At this point the burgers should be slightly caramelized on both sides. Remove burgers from the grill and keep warm. INSTRUCTIONS FOR BUNS Take purchased spongecakes/dessert shells out of package and with serrated knife cut off elevated rim to level. (Omit this step if using spongecake slices cut into 3 inch rounds). Place buns on grill set on low heat for about 1-2 minutes per side to create golden brown grill marks in a crisscross pattern. Remove buns from the grill and keep warm. INSTRUCTIONS FOR BASTING SAUCE Mix confectiones sugar and rum in a small bowl and stir with a spoon to combine. Pour into a plastic squeeze bottle and set aside. INSTRUCTIONS FOR SECRET CHEESE SAUCE Place cream cheese, orange zest, and 2-3 teaspoons of the confectioners sugar/rum mixture in a medium bowl and stir with a spoon until combined. Set aside. ASSEMBLING THE WHIMSICAL DESSERT BURGERS Lightly spread 1 1/2 teaspoons of the secret cheese sauce (cream cheese and orange zest mixture) on a bun (shortcake). Place the burger (dates, figs, raisins, coconut and cinnamon mixture) on top of the bun. Drizzle top of burger patty with a few drops of basting sauce (confectioners sugar and rum mixture). Divide portions of condiments (pistachios, strawberries, kiwis, minit, and raspberry preserves) by six. Place divided amounts on tip of each burger in a "appetizing" manner, while drizzling drops of basting sauce between the layers of the condiments. Next, place a dollop (1 tablespoon) of secret cheese sauce on top of the condiments. Place another bun over condiments and drizzle the top surface of bun with a few drops of basting sauce. Finish by sprinkling 1 teaspoon of finely chopped pretzels over the top of the bun.