Sugar Plums

Habitat: United States/Portugal

Description: These are small candies made from a melange of dried fruit and they are great to make with kids, in which case, use the orange juice. Otherwise, for an adult version, go for the “spirited” variation. There are several ways to finish them off and I suggest that you choose at least two of the options.

Field Notes: The original version may have originated in Portugal where fresh black figs and cooked green plums were used to make a similar candy. I always associate them with the Sugarplum Fairies from The Nutcracker ballet. I think this is what the fairies eat when they want to sneak a sweet treat!

Special Characteristics: Quick to make, Extra fancy, Sturdy enough for mailing, Keep well, Fun to make with kids

Ingredients:
1/2 cup finely chopped pecans
1/4 cup finely chopped dates
1/4 cup finely chopped dried figs
1/4 cup finely chopped dried plums (prunes)
1/4 cup finely chopped dried cherries
1/4 cup finely chopped golden raisins
1/4 cup unsweetened grated coconut
2 tablespoons rum, orange liqueur or orange juice
Sugar

Optional Toppings:
Powdered sugar
Finely chopped pistachios
Finely grated bittersweet chocolate
Cocoa
Unsweetened grated coconut

Directions:
The key to this recipe is to have the nuts and fruits all the same small size. You may chop them by hand, or, chop one by one in food processor fitted with metal blade, pulsing on and off until the desired size is reached.

Place nuts, all the dried fruit, coconut and liquid of choice in medium bowl. Mix together by hand until thoroughly combined; the consistency should hold together when compressed. If it is dry, add a little more liquid.

Roll mixture into 1-inch balls compressing the mixture so that it sticks together. Place sugar in small bowl and roll sugarplums in sugar to coat completely; place in small fluted paper cups, if desired. For the optional toppings: instead of rolling them in the granulated sugar, roll them in the suggested toppings. Try a few different versions, such as some rolled in pistachios, others in cocoa or coconut for a real variety of flavors, colors and textures. (Sugarplums may be refrigerated in an airtight container for up to 1 month).

Yield: 36 sugarplums