Sugarplums
”The children were nestled all snug in their beds whilst visions of sugarplums danced in their heads.”
I despair of the newer generations ever understanding how confections and pastries Are intended to taste. It seems most people purchase ready made confectionery, cookies and pastries from big box stores and the art of hand crafted goodies is rapidly declining.
Almost any modern parent, upon tasting these rich, spicy, nutty treats, would laugh at the thought of their children dreaming of such a sweet.
Lets face it, modern society is overloaded on sugar and high fructose corn syrup. Sugar is hidden in almost all processed and restaurant foods. There is no escaping its pervasive and long lasting detrimental effects. I am as guilty as the rest. I have a sweet tooth that never rests. That said, I also love researching and repurposing historical recipes of any kind.
Yaars ago I found this recipe in a 1910 cookbook. It sounded delicious so I gave it a whirl, literally, in the food processor. They are lovely as a snack or with a cheese plate. They can liven up a plain sandwich at lunch or stand alone as an after dinner treat with a glass of brandy or port.
I haven’t made them in years but with the solstice upon us I decided to make more traditional Yuletide fare for a party. They are every bit as tasty as I remembered, even if they are not dancing through my grandchildren’s dreams.
Sugarplums
1 1/2 cup pitted dates
2/3 cup dried apricots
1/3 cup candied ginger, not crystallized
1/2 cup raw pistachio
1 cup toasted almonds
zest of 1 large orange
2-3 TBSP brandy, bourbon or rum – May substitute lemon juice if necessary
powdered sugar for dusting
place first 6 ingredients in a food processor and pulse until a finely minced mixture is present. Slowly pulse in the brandy until it is moist enough to roll into 1/2inch balls.
Roll the balls in powdered sugar to coat well and place on a waxed paper lined cookie sheet. Allow to air dry for 3-4 hours then place on sheets of waxed paper in an airtight container.
Store in refrigerator for up to 2 weeks. Allow them to come to room temperature for serving.
If the mixture is too moist to roll easily allow it to set for 30 minutes in an open container or bowl. The nuts will absorb the excess liquid.
