Just how do you make your own Sugar Plums ?
Courtesy of The National Ballet of Canada, and with all the talk of Nutcracker at this time of the year, I thought it would be great to know how to make Sugar Plums.
So, without further ado :
1/4 lb (120g) slivered almonds
3/4 lb (350g) dried black mission figs, stemmed
1/4 cup Dutch-processed cocoa
1 tsp ground cinnamon
1/2 cup honey
2 tbsp amaretto
Grated zest of 1 orange
About 1/2 cup granulated sugar for coating
Spread almonds on baking sheet.
Toast in preheated 400˚F oven for 4 to 5 minutes or until golden.
Cool in small bowl.
In food processer, pulse almonds and figs until figs are about the size of peppercorns.
Sift in cocoa and cinnamon.
Add honey, amaretto and zest. Pulse a few times, just until blended.
Place in large bowl. Cover and refrigerate about 1 hour to firm up.
Pour sugar into small, shallow bowl.
Using palms, roll fig mixture into balls about 1-1/4 inch in diameter.
(Rinse hands in cold water periodically, as they get sticky.)
Roll balls in sugar to coat. Store in airtight container in fridge for several weeks.
Makes 30 sugar plums.