Ginger cheeseball

¼ cup chopped raisins or dates ¼ cup dark rum 8oz. cream cheese, room temperature 1 cup chopped pecans 1 teaspoon curry powder, or less, to taste 1 cup shredded coconut, toasted mango or peach chutney ginger snaps, very thin

In a small saucepan, cook over low heat the rum and dates/raisins until most rum has evaporated - 10-12 min. In a bowl, mix cream cheese, curry, nuts, raisins/dates, and remaining rum. Shape mixture into a ball and roll in the coconut. Refrigerate or serve immediately Place on serving dish. Pour chutney over. You may wish to serve with salty crackers instead or in addition.