Cook the sprouts in boiling salted water until just tender but not overcooked – about six minutes.
Meanwhile chop the dates and soak in a little water or brandy. Drain the sprouts and refresh under cold running water and set aside.
Toast the pine nuts in a dry frying pan – watch carefully as they will burn in seconds. Set aside.
Heat the butter in the pan and add the sprouts, drained dates and the wine. Toss the ingredients in the mixture and cook until the wine has reduced to a syrup and coats the sprouts.
Season then toss with the pine nuts before serving.