Sugarplums - Dinner With Julie

Sugarplums

  

December 24, 2008

Ingredients

5-6 dried figs (stems trimmed)

7-8 dried apricots

1/3 cup sliced or slivered almonds, toasted, or 1/2 cup toasted whole hazelnuts

3 Tbsp. unsweetened cocoa

3 Tbsp. honey or golden syrup (or less, if your fruit is nice and soft and sticky already)

a bit of grated orange zest (optional)

1/4 tsp. almond or vanilla extract (optional)

1/4 tsp. cinnamon (optional)

sugar, for rolling

Directions

1Trim tough stems from figs and cut them in half. In a food processor, pulse the figs, apricots, almonds and cocoa until finely chopped. Add the honey, orange zest, vanilla and cinnamon and pulse until well combined. Add some extra cocoa or nuts if the mixture is too wet; some extra honey if it won't stick together.

2Place some sugar in a shallow dish. Roll the sugar plum mixture into bite-sized balls, then roll them in sugar to coat. If you like, place them in paper or aluminum candy cups, like truffles. (Sugar plums can be made up to a week ahead; store in an airtight container at room temperature, or in the fridge.).

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