Fruit And Spice Bonbons Sweetmeats Food

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FRUIT AND SPICE BONBONS



Fruit and Spice Bonbons image

Provided by Victoria Granof

Categories     Candy     Chocolate     Nut     Dessert     No-Cook     Kid-Friendly     Quick & Easy     Dried Fruit     Cookie     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Soy Free     Kosher     Small Plates

Yield Makes 20 bonbons

Number Of Ingredients 18

Fruit options (choose one)
Each version makes 20 bonbons. To chop the fruit, use a heavy chef's knife or a food processor set on pulse.
Apricot
2 cups finely chopped dried apricots
1/4 teaspoon allspice
1/8 teaspoon ginger
3/4 teaspoon cinnamon
Plum
2 cups finely chopped dried red plums or prunes
1 tablespoon honey
1/2 teaspoon cinnamon
1/4 teaspoon ground cloves
Fig
2 cups finely chopped dried figs, stems removed first
1 tablespoon honey
1 tablespoon unsweetened cocoa
1/2 teaspoon cinnamon
1/4 cup crystal sugar, maple sugar, or unsweetened cocoa; or 1/4 cup ground chopped pecans, walnuts, or almonds

Steps:

  • 1. Mix the dried fruit and spices with your hands until well combined.
  • 2. Scoop 1 tablespoon of the mixture and roll it into a ball about 1/2 inch in diameter. Repeat until the entire mixture has been used.
  • 3. Roll the balls in the sugar, cocoa, or nuts (or skip this part, if serving plain), and place them in paper mini-muffin cups. Serve or store airtight at room temperature for up to a week.

FESTIVE SUGAR PLUMS - OLD FASHIONED SWEETMEATS



Festive Sugar Plums - Old Fashioned Sweetmeats image

I love the Nutcracker Ballet and the music that accompanies it, especially the dance of the Sugar Plum Fairies! These fabulous little festive sweetmeats are based on a recipe that I adapted from Delia Smith's latest and BRILLIANT cookbook, "Happy Christmas". I have made these TWICE already - as a pre-Christmas dummy run, and they are SO easy as well as being extremely delicious! Sugar plums are mentioned in all forms of literature; most famously in "The Night Before Christmas"............"The children were nestled, all snug in their beds, While visions of sugar plums danced in their heads". However, they are a VERY old kind of sweet/candy, and I have traced some recipes right back to the Middle Ages in one guise or another, usually with minced meat hence "sweet meat". This recipe can be made as a boozy after dinner adult treat, or with orange juice so the children can dream of them dancing in their heads! NB: These are great fun to make with the children, as they are easy as well as being "no-cook". If you plan to make them for gifts or to sell, pack them into attractive cellophane bags, glass jars or boxes and add a pretty ribbon as well as a label of ingredients and storage details. This recipe is part of my Old Fashioned Sweet Shop collection of recipes, sweets, candies, fudges, sugar plums and chocolates!

Provided by French Tart

Categories     Candy

Time 5m

Yield 12 Sugar Plums, 12 serving(s)

Number Of Ingredients 9

200 g luxury dried fruits (a medley of raisins, currants, citrus peel, sultanas, apricots, figs, dates etc.)
25 g ground almonds
2 tablespoons glace ginger, chopped
1 orange, zest of, grated medium
2 -3 teaspoons brandy or 2 -3 teaspoons orange juice
2 tablespoons caster sugar (superfine sugar)
1 teaspoon mixed spice (or a mixture of ground cinnamon, ground nutmeg, ground cloves and allspice)
12 pistachio nuts
3 red glace cherries

Steps:

  • Put all of the dried fruit, ground almonds and glace ginger into a food processor and pulse until finely chopped. Add the grated orange zest and mix well. Then add the brandy or orange juice and pulse briefly until the mixture comes together.
  • Mix the sugar and mixed spice together.
  • Divide the sugar plum fruit mixture into 12 pieces and then roll into small balls, before rolling them in the spiced sugar to coat them all thoroughly.
  • Cut the pistachios into slivers and cut the cherries into quarters, then push the pistachio slivers and cherry pieces into the top of the sugar plums, to imitate leaves and berries.
  • Place them into small paper cases if you wish and store them in an airtight tin for up to 4 weeks if made with brandy, or up to 2 weeks in the fridge if made with orange juice.
  • You may be able to perform the Nutcracker ballet now - or not!

Nutrition Facts : Calories 26.4, Fat 1.4, SaturatedFat 0.1, Carbohydrate 2.7, Fiber 0.3, Sugar 2.2, Protein 0.6

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