Sugarplums

[Andrew]

Cherry Hazelnut Sugarplums (makes about 30):

1 cup dried cherries
2 cups toasted hazelnuts
Zest of 1 lemon
1/2 cup confectioner's sugar
1 1/2 tsp ground cinnamon
1 tsp ground ginger
1/2 tsp ground allspice
1/2 cup honey
More confectioner's sugar (for rolling)

Put the dried cherries and the toasted hazelnuts in a food processor and pulse until they are finely chopped (chopping by hand is quite labor intensive).

In a mixing bowl, combine the chopped fruit and nut mixture with the lemon zest, the confectioner's sugar and the spices. Mix by hand until the sugar coats all of the pieces.  Add honey, and mix until the mixture comes together into a stiff mass.  Pinch off pieces of the mixture about 1 inch in diameter. Roll into balls, and flatten slightly into plum shapes.  Roll each piece in confectioner's sugar.

Store sugarplums at room temperature for up to a week, or refrigerate them for longer.

[Andrew]

Traditional Sugarplums

1/2 cup   raisins or currants
1/2    cup dried apricots
1/2 cup dates
1 1/2 cup toasted whole almonds
2 tsp ground cinnamon
3/4 tsp ground nutmeg
1/2    tsp ground anise
1 Tbsp ground ginger
1/4 tsp ground cloves
1/2 cup confectioner's sugar
1/3 cup honey
Confectioner's sugar for rolling, as needed
Combine the raisins, apricots, dates and almonds in a food processor and pulse until they are finely chopped. Alternatively, and more traditionally, chop by hand.

In a mixing bowl, combine the chopped fruit and nut mixture with the confectioner's sugar, and the spices. Mix by hand until the sugar coats all of the pieces.

Add the honey, and mix until the mixture comes together into a stiff mass.

Pinch off pieces of the mixture about 1 inch in diameter. Roll into balls, and flatten slightly into plum shapes.

Roll each piece in confectioner's sugar.

Store sugarplums at room temperature for up to a week, or refrigerated for longer storage.

Yields 30 sugarplums

[Andrew]

Pistachio Sugarplums

3/4 cup packed dried pears
3/4 cup packed dried apricots
2 cups whole pistachios
Zest of 1 lemon
1 cup confectioner's sugar
1 Tbsp ground ginger
1 tsp ground nutmeg
1/4 tsp ground allspice
1/2 cup honey
Confectioner's sugar for rolling, as needed
Combine the pears, apricots and pistachios in a food processor and pulse until they are finely chopped. Alternatively, and more traditionally, chop by hand.

In a mixing bowl, combine the chopped fruit and nut mixture with the lemon zest, the confectioner's sugar and the spices. Mix by hand until the sugar coats all of the pieces.

Add the honey, and mix until the mixture comes together into a stiff mass.

Pinch off pieces of the mixture about 1 inch in diameter. Roll into balls, and flatten slightly into plum shapes.

Roll in confectioner's sugar.

Store at room temperature for up to a week, or refrigerated for longer storage.

Yields 40 sugarplums