Vintage Holiday Treats
~a re-post from last year~
What better way to start the holiday month than with an old favorite recipe. When making Christmas treats, be sure to remember this one as it is a welcome addition to plates of sweets and gift-giving boxes as well.
What is your favorite way to make sugarplums?
2 cups shelled almonds
up to 3 dozen large pitted prunes, dates, dried apricots or figs, depending on size
2 tablespoons brandy
1 teaspoons ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon mace
2 tablespoons butter, softened
2 tablespoons honey
1/4 cup orange liqueur, rum or brandy
Roast the nuts in a single layer in a 350-degree F. oven for about 12 minutes or until the insides are a dark gold. Cool completely.
Depending on the fruits you are using, slit down one side of each fruit or prepare them for a filling.
Using a food processor, combine the almonds, the 2 tablespoons brandy, spices in the bowl and process stopping from time to time to mix in the bits at the bottom. The mixture should be crumbly that will barely hold together when squeezed. Add the butter, honey and process briefly until thoroughly combined. The mixture should be of a cohesive paste.
Make balls of mixture as big as needed to fill the fruits you are using. Pour the liquor in a shallow dish and dip each ball of filling in the liquor. Insert the dripping ball into the fruit slit side up so that the fruit will absorb as much liquor as possible. Pinch the slit together and mold as necessary to form the sugarplums. Roll in confectioners' sugar if desired.
Pack between wax paper if storing in a tin or arrange on a serving plate and cover with plastic wrap.
Note: Make the filling as a candy by shaping it into teaspoon size balls and rolling each in confectioners’ sugar or cocoa. It is also a good filling for pecan or walnut halves making tiny sandwiches for real nut lovers.
Sounds delicious! I prefer these more than candy or sweets. Such a wonderful treat for the coming festive season. Well done. Happy holiday to you & your family. Cheers.ReplyDelete
This is fun! Is this a Victorian recipe? You know I'm doing 12 Days of Medieval recipes for the holidays? We're sort of still on the same wavelength!!ReplyDelete
It never dawned on me to make actual sugarplums! Brilliant!ReplyDelete
Just watched Alton Brown make these last night and was thinking about adding these to my Christmas cookie tray...but I like your recipe MUCH better (his had some odd spices I planned on leaving out).ReplyDelete
You have made my day! Definitely making this for the Holiday Open House I am having!ReplyDelete
Looks amazing..... Can I have one, or two? :)ReplyDelete
This is one that I will indulge. I'm sure it is very delicious....healthy too apart from all the sugar...but it's ok ...good for the soul...hahaReplyDelete
my grandmothers used to make these but move over grannie forgot the brandy wowow cant wait to try. sound great.....ReplyDelete
Wow! This is such a neat recipe! Thank you so much for sharing it, I'll have to give it a try. It truly never dawned on me to actually try and make these! Thank you again so much!ReplyDelete
sugar plums, brillant!!ReplyDelete
Wait! You mean sugar plums don't just dance in our heads on Christmas Eve? They actually exist in this century? I have never had them; never even seen them. I feel like I should don a corset and long dress to enjoy such a treat. Thanks for teaching me something new.ReplyDelete
Drick - I always love seeing what you're cooking up next. Sugar plums? I'm with Kristen - I had no idea they even existed. Too many social obligations this weekend to work on the recipe you suggested last week, but it's on my list for next weekend. I hope I can do it justice! :)ReplyDelete
These are fantastic and I just happen to have some dates :) Adore the name as well!ReplyDelete
I didn't know there are actual sugar plums, just thought they were make believe:-)ReplyDelete
I love everything about this, Drick- the nostalgia - the not-too cloying sweets and the fact that they sing of the yuletide...ReplyDelete