This recipe was posted on the AP wire a few years ago, but I saved it and said I would make it one day, just because! These are better than rum balls and a total quick, tasty, no-cook recipe. Start to finish they take only about 30 minutes to make.
Sugarplums (makes 30 sugarplums)
1/2 cup granulated sugar
1/4 teaspoon ground cardamom
1/2 teaspoon cinnamon (I used BYP Cinnful Dessert blend)
1/2 cup pecans
1/4 cup pistachios
1 cup pitted dates
1/2 cup dried apricots
1/2 cup dried figs
1/4 cup golden raisins
1/4 cup dried cherries
2 tablespoons orange liqueur or rum or your substitution.
1/2 cup granulated sugar
1/4 teaspoon ground cardamom
1/2 teaspoon cinnamon (I used BYP Cinnful Dessert blend)
1/2 cup pecans
1/4 cup pistachios
1 cup pitted dates
1/2 cup dried apricots
1/2 cup dried figs
1/4 cup golden raisins
1/4 cup dried cherries
2 tablespoons orange liqueur or rum or your substitution.
Extra turbinado sugar for rolling (this slightly brown sugar will give your sugar plums an old-time look and feel.)
In a wide, shallow bowl, combine the sugar, cardamom and cinnamon. Mix well, then set aside. In a food processor, pulse the pecans until roughly chopped. Add the pistachios & pulse again until both nuts are finely chopped. Transfer the nuts to a bowl & set aside. In the food processor, combine the dates, apricots & figs. Pulse briefly until roughly chopped. Add the raisins & cherries, then continue pulsing until the fruit is evenly chopped and begins to clump. Add the set aside nuts to the processor & add the alcohol of choice. Pulse until just mixed. If the mixture does not stick together, add additional alcohol beverage. A teaspoon at a time, roll the mixture into balls, then roll each ball in sugar until well-coated.
Sugarplums can be refrigerated in a sealed container for up to 1
month. If you layer the sugarplums, place a sheet of waxed paper between each
layer.
I guessing the visions come from the alcohol, but who am I to judge!
I'm going to have a cup of tea some time this week and get caught up on your blog! Sounds like some great recipes as always! Merry Christmas, Marcy! xo Nancy
ReplyDeleteHappy New Year Nancy - May it be a lemon verbena tea!
ReplyDeleteMarcy