Crisp and Chewy Curried Date and Persimmon Balls

March  5, 2016
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! —LE BEC FIN

  • Makes ~25
  • 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
In This Recipe
  1. 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.

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I am always on the lookout for innovative recipes, which is why I am just ga-ga over my recently- discovered Food52 with its amazingly innovative and talented contributors. My particular 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, and cardamom. I am also finally indulging in learning about food history; it gives me no end of delight to learn how and when globe artichokes came to the U.S., and how and when Jerusalem artichokes went from North America to Europe. And that the Americas enabled other cuisines to become glorious. I mean where would those countries be without: Corn, Tomatoes, Chiles,Peanuts, Dried Beans, Pecans, Jerusalem Artichokes??! While I am an omnivore, I am, perhaps more than anything, fascinated by the the world of carbohydrates, particularly the innovative diversity of uses for beans, lentils and grains in South Indian and other cuisines. Baking gives me much pleasure, and of all the things I wish would change in American food, it is that we would develop an appreciation for sweet foods that are not cloyingly sweet, and that contain more multigrains. (Wouldn't it be fantastic to have a country of great bakeries instead of the drek that we have in the U.S.?!) 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 write me 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.