Sugar plums
40 servings
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Assorted dried fruits, (dates, figs, raisins and currants) |
| ½ | pounds | Assorted unsalted nuts, (almonds, pecans, hazelnuts) |
| ½ | cup | Crystallized ginger |
| Finely grated peel of 1 lemon | ||
| 1½ | tablespoon | Armagnac (??? I assume this is alcohol ??? ) |
| ½ | cup | Superfine sugar |
Prep time 20 minutes
Makes 40 sugar plums
In food processor, coarsely chop the dried fruit. Set aside.
Coarsely chop the nuts with the ginger. In bowl, combine the chopped fruit and nuts, along with the lemon peel and Armagnac. Then mix together using your hands. Place the sugar in a seperate dish to use for coating the 'plums'. With hands, roll and form fruit-nut balls, about 1 inch in size. Roll in sugar and set aside. Store in covered container. Refrigerate. Will 'sit' in fridge for up to two weeks.
Can also be frozen.
Origin: Adapted from recipe in Chatelaine, December 1989.
Shared by: Sharon Stevens, Dec/94.