Author Notes
Crispy Date Balls came into my life, ironically, when I was a teen and first subject to the misery of braces, which, of course, prohibited the enjoyment of sticky chewy things. Maybe that's why I became so passionate about them! Since then, I created an hors d'oeuvre that filled dates with curry paste and wrapped them in bacon, but they lacked the crispies, so in this version, they are all combined! —LeBec Fin
Ingredients
-
8 ounces dried dates and persimmons(or all dates), chopped
-
2 ounces unsalted butter
-
2/3 cup demerara sugar(or white)
-
1/4 cup Madras curry paste (I use Patak's)
-
8-10 slices bacon, cooked til crisp, drained and blotted, chopped
-
2 cups brown rice crisps
-
1/2-3/4 cup chopped pecans
Directions
-
Mix dried fruit through curry paste and cook over very low heat til the fruit is melted and pureed. Remove from heat and stir in the remaining ingredients. Adjust seasoning as needed. Wet your hands and roll the mixture into 1" balls. Serve as is or dusted with confectioner's sugar.
My eating passions are Japanese, Indian, Mexican; with Italian and French following close behind. Turkish/Arabic/Mediterranean cuisines are my latest culinary fascination. My desert island ABCs are actually 4 Cs: citrus, cumin, cilantro, cardamom, and GARLIC! I am so excited by the level of sophistication that I see on Food52 and hope to contribute recipes that will inspire you like yours do me. I would like to ask a favor of all who do try a recipe of mine > Would you plse review it and tell me truthfully how it worked for you and/or how you think it would be better? I know many times we feel that we don't want to hurt someone's feelings, but. i really do want your honest feedback because it can only help me improve the recipe.Thanks so much.
See what other Food52ers are saying.