SUGAR PLUMS
While working as a secretary in a library, I got a request from someone looking for a sugar plum recipe. I searched high and low but eventually stumbled upon this version in a local publication.-Virginia Barber, Waynesville, Georgia
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 3 dozen.
Number Of Ingredients 7
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.
Nutrition Facts :
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.
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