1 lb fresh dates
8 oz Cranberry Wensleydale or plain Wensleydale
2 tlb unsalted butter
2 tsp sweet white wine, such as a Riesling
Cranberry Maple Syrup for garnish
Slice length-wise into date to remove pit, without slicing the date completely in half. Opening up the pitted cavity, stuff with a moderate amount of wensleydale. Push sides of date closed around cheese. Fill the remaining dates.
Melt butter in chafing dish or skillet over medium heat, making sure not to brown the butter. Add dates and toss to coat with butter. Cook slowly over medium heat, just enough to heat dates and warm cheese, about 3-6 minutes.
At this point the butter may begin to brown. Deglaze the pan with the wine, again tossing to coat dates. Cook 2-4 minutes more.
Pour onto serving plate, drizzle with syrup and a few walnuts or cherries for garnish. Serve warm.