Diana's Desserts - www.dianasdesserts.com
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Sugarplums
in Diana's Recipe Book
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| Servings: 18 |
| Comments: These sweet, spicy confections are the perfect conclusion to a holiday meal. The dried fruits and nuts can be varied. Apples, pears and pecans are excellent alternatives. |
Ingredients:  1/2 cup finely chopped pitted dates 1/2 cup finely chopped walnuts 1/4 cup finely chopped dried apricots 1/4 cup finely chopped dried figs 1/4 cup finely chopped pistachio nuts 2 tbsp. brandy 1 tbsp. apricot preserves 1/4 tsp. ground cinnamon 1/8 tsp. ground cloves 1/3 cup sugar |
| Instructions: Line a small baking sheet with waxed paper. In a food processor, combine the dates, walnuts, apricots, figs, pistachios, brandy, apricot preserves, cinnamon and cloves. Pulse until the mixture begins to clump together. Using a teaspoon, scoop up a rounded spoonful of the mixture, press together, and roll between your palms into a compact ball. Roll the round in the sugar. Place on the prepared baking sheet. Repeat with the remaining fruit-and-nut mixture and sugar. Refrigerate until firm, at least 1 hour. Store in an airtight container in the refrigerator for up to 2 weeks. Makes about 18 confections. Recipe adapted from Williams-Sonoma Lifestyles Series, After Dinner, by Kristine Kidd (Time-Life Books, 1998). |
| Source: Williams-Sonoma |
| Date: July 21, 2002 |