"FALSE START" POPPERS

Provided by Food Network

Time 55m

Yield 12 poppers

Number Of Ingredients 13

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
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

Steps:

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.