Traditional Sugarplums
\nIngredients
\n– 1\/2 cup raisins or currants
\n– 1\/2 cup dried apricots
\n– 1\/2 cup dates
\n– 1 1\/2 cup toasted whole almonds
\n– 2 tsp ground cinnamon
\n– 3\/4 tsp ground nutmeg
\n– 1\/2 tsp ground anise
\n– 1 Tbsp ground ginger
\n– 1\/4 tsp ground cloves
\n– 1\/2 cup confectioner’s sugar
\n– 1\/3 cup honey
\n– Confectioner’s sugar for rolling, as needed<\/p>\n
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.
\nIn 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.<\/p>\n
Add the honey, and mix until the mixture comes together into a stiff mass.<\/p>\n
Pinch off pieces of the mixture about 1 inch in diameter. Roll into balls, and flatten slightly into plum shapes.<\/p>\n
Roll each piece in confectioner’s sugar.<\/p>\n
Store sugarplums at room temperature for up to a week, or refrigerated for longer storage.<\/p>\n
Yields 30 sugarplums<\/p>\n
What Aspen Restaurant<\/a> will have sugar plums on the plate this holiday season is anyone’s guess.<\/p>\n Recipe from chef Peter Greweling. 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 read more
\nListen to the story and View other Sugar Plum recipes on NPR<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"