SUGARPLUMS
Provided by Alton Brown
Categories dessert
Time 13h45m
Yield approximately 80 (1/4 ounce) balls
Number Of Ingredients 12
Steps:
- Put the almonds, plums, apricots, and figs into the bowl of a food processor and pulse 20 to 25 times or until the fruit and nuts are chopped into small pieces, but before the mixture becomes a ball.
- Combine the powdered sugar, anise seeds, fennel seeds, caraway seeds, cardamom, and salt in a medium mixing bowl. Add the nut and fruit mixture and the honey and mix using gloved hands until well combined.
- Scoop the mixture into 1/4-ounce portions and roll into balls. If serving immediately, roll in the coarse sugar and serve. If not serving immediately, put the balls on a cooling rack and leave uncovered until ready to serve. Roll in the coarse sugar prior to serving.
- The Sugarplums may be stored on the cooling rack for up to a week. After a week, store in an airtight container for up to a month.
SUGARPLUMS
When our kids read about sugarplums in a holiday tale, they were intrigued...and so was I! In short order, I figured out a no-bake way to make the sweets from dried fruits and nuts.
Provided by Taste of Home
Categories Desserts
Time 15m
Yield about 8 dozen.
Number Of Ingredients 5
Steps:
- In a food processor, combine the raisins, plums, mixed fruit and pecans. Cover and process until chopped. Transfer to a large bowl., Roll into 1-in. balls, then roll in sugar. Place on waxed paper and let stand at room temperature for 4 hours. Store in an airtight container. Roll in additional sugar before serving if desired.
Nutrition Facts : Calories 83 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 3mg sodium, Carbohydrate 15g carbohydrate (8g sugars, Fiber 1g fiber), Protein 1g protein.
FRUIT AND NUT TRUFFLES (SUGARPLUMS)
This recipe is from "Making great candy" cookbook. This is not a confectionary item, more like a fruit mince truffle. They are delicious and remind you of Christmas, a simple homemade gift idea. If no food processor is available to you, use a large bowl and metal spoon, be sure to chop all you ingredients very small. I like to use kitchen sheers rather than a knife for dried fruit, which can be sticky and stick to the knife.
Provided by cookingpompom
Categories Fruit
Time 4m
Yield 25-35 truffles, 10 serving(s)
Number Of Ingredients 9
Steps:
- .Place all ingredients into a food processor and blend until a ball forms (it should take about 2 minutes).
- With wet hands, roll into balls (about the size of a large cherry) then roll into the extra sugar.
- Store in an airtight container for upto 2 weeks.
- Makes 25 - 35 truffles.
Nutrition Facts : Calories 284.3, Fat 14.6, SaturatedFat 1.2, Sodium 3, Carbohydrate 37.5, Fiber 5.4, Sugar 29.6, Protein 6.7
KIDS CAN MAKE: FRUIT-AND-NUT CHOCOLATE TRUFFLES
These one-bite treats are extra rich and satisfying, thanks to the surprising addition of dried apricots and prunes. For little kids: Let them roll and decorate the truffles. For big kids: Let them measure, scoop, decorate and package them. To wrap them up: Roll 5 to 6 truffles in parchment, and twist the ends closed.
Provided by Food Network Kitchen
Categories dessert
Time 3h40m
Yield 30 to 36 truffles (5 to 7 gifts in parchment)
Number Of Ingredients 10
Steps:
- Special equipment: food-safe gloves
- Preheat the oven to 350 degrees F. Spread the pecans out on a baking sheet, and bake until brown and toasted, 8 to 10 minutes. Let cool completely, then very finely chop.
- Put the chocolate, vanilla, orange zest and salt in a large bowl; set aside. Heat the cream and butter in a small saucepan over medium-low heat until very hot and steaming; pour over the chocolate, then let sit for 10 minutes. Stir until all the chocolate has melted and the mixture is smooth. (If all the chocolate has not melted, microwave the mixture in 30-second increments, stirring after each, until smooth.) Add the pecans, apricots and prunes, and stir to combine.
- Transfer the chocolate-fruit mixture to a large baking dish, and let cool to room temperature. Cover with plastic wrap, and refrigerate until the mixture has hardened but is still soft enough to scoop, about 3 hours. (The mixture can be made up to 2 days in advance; let soften at room temperature until scoopable, about 30 minutes.)
- Line a baking sheet with parchment. Scoop heaping teaspoonfuls of truffle mixture, and place them on the prepared sheet. Once all the mixture has been divided up, roll the mounds into smooth, round balls. (Using food-safe gloves for this helps keep it from getting too messy.) Roll each ball into sanding sugar right before serving or wrapping. Keep refrigerated in an airtight container for up to 3 days.
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