Sugarplums
Serves: 6
Ellsworth Rath
1 January 1970
Based on User reviews:
57
Spice
55
Sweetness
38
Sourness
40
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
110 g
Dried Plums110 g
Dried Apricot110 g
Dried Fig1 cup
Powdered Sugar1 tsp
Anise Seed (toasted)1 tsp
Fennel Seed (toasted)1 tsp
Caraway Seeds (toasted)1 tsp
Ground Cardamom1 pinch
Kosher Salt1 cup
Honey1 cup
Sugar (coarse)Directions:
1
Watch how to make this recipe
2
Put the almonds, plums, apricots, and figs into the bowl of a food processor and pulse 20 to 25 times or until the fruit and nuts are chopped into small pieces, but before the mixture becomes a ball
3
Combine the powdered sugar, anise seeds, fennel seeds, caraway seeds, cardamom, and salt in a medium mixing bowl
4
Add the nut and fruit mixture and the honey and mix using gloved hands until well combined
5
Scoop the mixture into 1/4-ounce portions and roll into balls
6
If serving immediately, roll in the coarse sugar and serve
7
If not serving immediately, put the balls on a cooling rack and leave uncovered until ready to serve
8
Roll in the coarse sugar prior to serving
9
The Sugarplums may be stored on the cooling rack for up to a week
10
After a week, store in an airtight container for up to a month