Sugar Roasted Plums Food

EASY HOMEMADE SUGAR PLUMS RECIPE

Steps:

• In a food processor, combine all of the ingredients except the sugar. Pulse until everything is combined, but not completely pureed.
• Spread a piece of parchment paper over a plate or baking sheet and spoon 13 1" spoonfuls onto the parchment. Like you would with cookies. Place in the fridge for 30 minutes.
• Place the sugar onto a shallow dish so that you can roll the balls into the sugar to coat them. Roll a ball with the palms of your hands and then roll it in the sugar with your finger tips. Repeat with all the spoonfuls. You want these to stay cold, so try not to over roll them. They should conform to a ball easily. Serve immediately.

SUGARPLUMS

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.

SUGARPLUM CHRISTMAS CANDY

Steps:

• Gather the ingredients.
• Place the chopped dates, walnuts, cranberries, prunes, and hazelnuts in the food processor . Pulse the mixture a few times.
• Add the cherry preserves, cinnamon , and cloves, and pulse several more times until the mixture begins to come together. It should hold itself in a ball when you squeeze it between your fingers. You want to retain some of the coarse texture. Do not overprocess it into a sticky paste.
• Roll the candy into small 1-inch balls. Then roll the balls in the granulated sugar until they are fully covered with the sugar.
• Store the finished sugarplums in an airtight container between layers of waxed paper until you are ready to serve them. Sugarplums can be kept refrigerated, for up to one month.
• Enjoy.

SUGARPLUMS

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.

SUGAR PLUMS

Steps:

• Heat oven to 200C/180C fan/gas 6. Mix the sugar and cinnamon in a bowl. Whisk egg white, then roll the plums first in egg white and then the cinnamon sugar until very well coated in a sugary crust.
• Space apart in a buttered baking dish, then bake for 15 mins or until the plums are crusty, cooked through and starting to be juicy. To test, poke in a cocktail stick; if it goes in easily, they are ready.

SUGAR PLUMS

Steps:

• In a large bowl, beat eggs for 1 minute. Gradually add 1 cup sugar; beat 1 minute longer or until thickened. Stir in the almonds, coconut, dates and extracts. Transfer to an ungreased 11x7-in. baking dish., Bake at 350° for 20-25 minutes or until browned and a thermometer reads 160°. Remove from the oven; stir. Let stand for 6-8 minutes or until cool enough to handle. Roll into 1-in. balls; roll in remaining sugar. Cool completely on waxed paper. Store in an airtight container.

SUGAR PLUMS

Steps:

• Mix graham crumbs, coconut, large package of jello (dry mix) and milk together really well.
• Shape into 1 inch balls.
• Roll in remaining package of jello (dry mix).
• Reshape if necessary (You can shape them like strawberries if you want).
• Chill.
• Keep them in the fridge or freezer-they taste better cold.

SPICY OVEN-ROASTED PLUMS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease a shallow baking dish with cooking spray.
• Place the plums, cut-side up, in a single layer in the baking dish.
• Whisk together the orange juice, brown sugar, cinnamon, nutmeg, cumin, and cardamom in a bowl; drizzle over the plums.
• Bake in preheated oven for 20 minutes, or until plums are hot and the sauce is bubbly. Top with toasted almonds, if desired (see Cook's Note).

SUGAR-ROASTED PLUMS AND APRICOTS

Steps:

• Preheat the oven to 400 degrees F. In a small bowl, whisk together the sugar and cinnamon. In another bowl, toss the plums, apricots, vanilla extract, and orange juice together. In a roasting pan or oven-proof baking dish, arrange the fruit cut-side up pouring any extra juice in the baking dish. Sprinkle evenly with the cinnamon-sugar mixture. Roast for 15 to 20 minutes or until the fruit is fork tender.

ROASTED PLUMS WITH GREEK YOGURT

Steps:

• Heat oven to 375°F. Line a baking sheet with parchment paper. Place plums cut side up on sheet, brush with butter and sprinkle with sugar. Bake until soft and some juices run off, about 15 minutes. Divide among 4 bowls, top each with 2 tablespoons yogurt, sprinkle with nuts and drizzle with honey.

SUGAR-ROASTED PLUMS

Steps:

• Preheat oven to 400 degrees. Arrange plums, cut side down, in a medium ovenproof skillet or baking dish. Sprinkle butter, sugar, orange zest, and pinch of salt over plums. Roast until very tender but still intact, 40 to 45 minutes. Pour orange juice over top; swirl to incorporate. Serve warm.

SPICY ROASTED PLUMS (DIABETIC)

Steps:

• Preheat oven to 450 degrees. Prepare a two-quart baking dish with a good cooking of cooking spray.
• Prepare plums by slicing in half and removing pits. Place in the baking pan cut side up.
• Combine juice, 2 tablespoons of brown sugar and the spices in a small bowl. Drizzle spiced juice over the plums.
• Bake the fruit for 20 minutes or until the plums are tender. Note that actual cooking time will vary according to the ripeness of the fruit.
• While the fruit is baking, toast the almonds lightly in a dry non-stick skillet. Just a minute or so until the nuts just begin to release their aroma and take on a bit of color.
• In a small bowl combine the sour cream with the last tablespoon of brown sugar.
• Place plum halves in a serving bowl. Dot with sour cream and sprinkle of almonds.