Sugar plums

40 servings

Ingredients

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

Directions

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.

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