Grilled Dates and Raisins with Black Pepper and Honey

My earliest memory of learning to cook involved this unusual method of cooking raisins. My dad would thread large raisins onto a skewer made of a dried coconut leaf and stick it directly into the flames of a gas burner for a few seconds. We’d devour the hot, blistered raisins straight off the skewer and immediately ask for more. Here’s my take on this childhood favorite.