| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Fruits, Grains | Holidays, Fruits, Candies | 1 | Servings | |
INGREDIENTS
| 1 1/2 | lb | Dried mixed figs dates raisins and currants |
| 3/4 | lb | Blanched almonds or walnuts |
| 1/4 | lb | Unsalted shelled pistachio nuts |
| Grated rinds of 2 oranges | ||
| 1/4 | lb | Crystallized ginger |
| 3 | tb | Brandy |
| Granulated sugar |
INSTRUCTIONS
This recipe makes about two dozen sugarplums. Using a food processor, finely chop and mix all ingredients except for the brandy and sugar. Add brandy to make the mixture stick together. Form the mixture into small balls, then roll them in sugar. Store the sugarplums in a lightly covered container for at least three days so that the flavors can meld together. Tips from Mrs. Claus:Unless you really, really like the taste of ginger, cut down drastically on the amount of ginger you add to your sugarplum mix. Sugarplums can be frozen without any loss in the flavor. When you're ready to thaw, move the sugarplums from the freezer to the fridge for a few days, then store them at room temperature. Sugarplums most likely originated in the ancient Middle East, where whole figs were simmered slowly and repeatedly in a sugary syrup, until they were well-covered with a glaze. The Victorians, however, shredded the figs with dates and raisins, mixed with nuts and spices, added a touch of brandy for preservation, and rolled them in sugar for extra sweetness. busted by sooz Posted to recipelu-digest Volume 01 Number 229 by James and Susan Kirkland <kirkland@gj.net> on Nov 09, 1997
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