Traditional Sugarplums
Ingredients
– 1/2 cup raisins or currants
– 1/2 cup dried apricots
– 1/2 cup dates
– 1 1/2 cup toasted whole almonds
– 2 tsp ground cinnamon
– 3/4 tsp ground nutmeg
– 1/2 tsp ground anise
– 1 Tbsp ground ginger
– 1/4 tsp ground cloves
– 1/2 cup confectioner’s sugar
– 1/3 cup honey
– Confectioner’s sugar for rolling, as needed
Combine the raisins, apricots, dates and almonds in a food processor and pulse until they are finely chopped. Alternatively, and more traditionally, chop by hand.
In a mixing bowl, combine the chopped fruit and nut mixture with the confectioner’s sugar, and the spices. Mix by hand until the sugar coats all of the pieces.
Add the honey, and mix until the mixture comes together into a stiff mass.
Pinch off pieces of the mixture about 1 inch in diameter. Roll into balls, and flatten slightly into plum shapes.
Roll each piece in confectioner’s sugar.
Store sugarplums at room temperature for up to a week, or refrigerated for longer storage.
Yields 30 sugarplums
What Aspen Restaurant will have sugar plums on the plate this holiday season is anyone’s guess.
Recipe from chef Peter Greweling.
Listen to the story and View other Sugar Plum recipes on NPR