Instructions

• If using bamboo skewers, soak them in water for at least 30 minutes.
• Prepare the grill for direct cooking over medium heat (180°C to 230°C).
• In a small saucepan combine the vinegar and sugar. Bring to a boil over high heat on the stove, stirring to dissolve the sugar. Reduce the heat to medium and cook until the mixture coats the back of a spoon, about 10 minutes, stirring occasionally. Set aside.
• In a small bowl mash the blue cheese and pecans together with a fork. Make a small cut the length of each date and pull out the pit. Stuff each date with about 1 teaspoon of the cheese mixture, pressing it closed as much as possible. Thread two dates onto each skewer so that the skewer goes through both halves of each date. Lightly spray with the oil.
• Brush the cooking grates clean. Grill the dates over direct medium heat, with the lid closed, until heated through, about 1 minute. Remove from the grill and let cool for about 10 minutes.
  Brush the cooking grates clean. Grill the dates over medium heat, with the lid closed, until heated through, about 1 minute. Remove from the grill and let cool for about 10 minutes.
• Serve the dates warm with the glaze.