sugar plums

Authentic Sugar Plums are a traditional part of the fabric of a Canadian Prairie Christmas, yet, virtually an unknown confection here: a holiday must!

Authentic Sugar Plums

slivered almonds (, toasted (I used hazelnuts

prunes

apricots

figs

sugar

anise seeds (, toasted plus 1/4 teaspoon)

fennel seeds (, toasted plus 1/4 teaspoon)

caraway seeds (, toasted plus 1/4 teaspoon)

cardamom

kosher salt

crystal sugar

Place almonds, prunes, apricots, and figs into bowl of food processor and pulse 20 to 25 times or until fruit and nuts are chopped into small pieces, but before mixture combines into a ball

Combine powdered sugar, and one tablespoon each of anise seeds, fennel seeds, caraway seeds and powdered cardamom with salt; blend in blender, Thermomix, food processor, nut grinder or coffee grinder to as fine a powder as possible: this provides a lovely fragrant Eastern essence to dried fruit

Add powdered mixture to fruit and nut mixture and combine well with clean hands

Place remaining seeds into one small bowl and&nbsp;crystal sugar into another small bowl

Roll fruit-nut mixture into Sugar Plum balls, inserting a seed or two into each, then roll in crystal sugar and set on&nbsp; parchment covered cookie sheet to dry a bit

Store in tightly sealed container and enjoy visions of Sugar Plums that will definitely come to you as you make these: the possibilities are endless!

Weigh powdered sugar into TM mixing bowl and set for 1 minute on speed 5-6 and add one tablespoon each of anise seeds, fennel seeds, caraway seeds, and powdered cardamom with salt through hole in lid until blended into fine powder:&nbsp; this provides a lovely fragrant Eastern essence to dried fruit

Weigh almonds, prunes, apricots, and figs into TM mixing bowl without washing it; pulse 3 times on Turbo for 1 second each until fruit and nuts are chopped into small pieces, but before mixture forms a ball

Pour mixture into large bowl; sprinkle powdered spice mixture over fruit-nut mixture and combine well with clean hands

Place remaining seeds into one small bowl and crystal sugar into another small bowl

Roll fruit-nut mixture into Sugar Plum balls, inserting a seed or two into each, then roll in crystal sugar and set on  parchment covered cookie sheet to dry a bit

Instructions for the Thermomix:

Great recipe. I will definitely make these again as the spices are lovely and it makes a very nice result. Because I had some on hand, I added dried cherries and some homemade orange peel into the mix. This allows for many variables so will try some other fruits as well next time. Thank you so much.

Sounds like ripe passion fruit. When ripe, you can shake it and hear the seeds. Lovely unique flavor. The skin wrinkles when purple.

Are you wondering if sugar plums are real? Our friend KC of  G-Free Foodie shared her recipe for Traditional Sugar Plum Candy.  For the record - all authentic sugar plum recipes contain prunes, or dried plums. Hence the name.

Traditional Sugar Plum Candy

California Prunes (about 3 1/4 ounces)

walnuts toasted & coarsely chopped (about 2 oz)

dates

cranberries

hazelnut meal

apricot preserves

cinnamon

cloves

fine sea salt

Preheat the oven to 350 F (180C).

Spread the nuts out in a single layer on one side of a sheet pan, pour the nut meal in a pile on the other side, and flatten with your hand or a spatula so it’s an even layer, about 1/4 inch (6mm) thick. Place the sheet pan in the oven for 8 minutes, then remove and allow to cool.

To toast the walnuts and hazelnut or almond meal:

Put the chopped prunes, walnuts, dates, and cranberries in the bowl of a food processor and pulse until the ingredients are chopped into small, even pieces. Stop before the mixture becomes a ball.

Add the toasted nut meal, apricot preserves, cinnamon, cardamom, cloves, and salt. Pulse several times (you may need to stop to scrape down the sides) until the ingredients are fully combined and the mixture will hold itself together when rolled into a ball. (You should still see some texture from the fruit & nuts.)

Line a tray or container with wax or parchment paper. Scoop the mixture into heaping 1 TBSP portions and roll into 1 inch (2.5 cm) balls, and place on the paper.

Roll the sugarplums in the sugar just before serving.

To make the Sugarplums:

It doesn&#039;t get any more festive than sugarplums for the holidays! Traditional Victorian sugar plums are a type of comfit similar to Jordan almonds candy, but this easy recipe combines dried plums, toasted almonds, and rich spices for a 15-minute Christmas candy.

Sugar Plum Recipe

whole almonds (lightly toasted (see Notes))

prunes (dried plums)

honey

ginger

nutmeg

salt

Add the toasted almonds to a food processor and process until finely chopped. Add all remaining ingredients (except the coarse sugar), pulse a few times, and then process until it forms a ball (the mixture will not be completely smooth; this is fine).

Use a 1-tablespoon scoop to measure out the prune mixture, then roll each into a ball in the coarse sugar or finely chopped nuts to coat. (Double roll to fully coat the sugar plums.)

https://www.youtube.com/watch?v=Y1mB9kHrl7U

It doesn't get any more festive than sugarplums for the holidays! Traditional Victorian sugar plums are a type of comfit similar to Jordan almonds candy, but this easy recipe combines dried plums (aka prunes), toasted almonds, and rich spices for a 15-minute Christmas candy that's full of traditional flavor.

Get the full recipe on my blog: https://www.anediblemosaic.com/sugar-plums-recipe/

Music credits:
Dance Of The Sugar Plum Fairy by Kevin MacLeod  •  Pyotr Ilyich Tchaikovsky | http://incompetech.com
Music promoted by https://www.free-stock-music.com
Creative Commons / Attribution 4.0 International (CC BY 4.0)
https://creativecommons.org/licenses/by/4.0/

Easy Sugar Plums Recipe (A 15-Minute No-Bake Christmas Dessert!)

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