Sunday, December 13, 2009
VISIONS OF SUGARPLUMS
I can thank George Gaston of A Nod Is As Good As a Wink to a Blind Horse... for, first, teaching me what a sugarplum is and second, providing a recipe for these holiday treats. I adore dried fruits and wanted to try his sugarplums immediately. When I assembled my ingredients this morning, I learned that in my haste I had neglected to buy prunes. Not to worry. I had some lovely dried figs and they worked beautifully. I decided to make just half a batch since I'm the only fruit eater in this household.
Ingredients (Makes approximately 5 dozen)
12-oz pkg pitted prunes
8-oz pkg chopped dates
6-oz pkg dried apricots
1/2 cup pecans, finely chopped (optional)
1/4 cup graham cracker crumbs
2 tsp grated orange zest
1.2 tsp grated lemon zest
2/3 cup sugar
In the bowl of a food processer, process the prunes, dates, and apricots about 2 minutes, scraping down the sides.
Transfer to a bowl and add the pecans, graham cracker crumbs, orange and lemon zests. Mix completely, then chill for 2 hours.
Using your palms, shape into 3/4 inch balls (I used a small melon baller to keep balls uniform in size). Roll in the granulated sugar, then chill. Store in an airtight container. Serve at room temperature.
Of course I had to sample one of these delectable sweets. It was perfectly delicious, making me sorry I had made just half a batch, but determined to save them for an upcoming Christmas party. I know that visions of sugarplums will be dancing in my head until that date. Thank you, George Gaston.