Recipe

Sugarplums

Recipe
1 Question

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by Anitalectric

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by Anitalectric

This recipe was entered in the contest for Your Best Holiday Confection
Chef
Anitalectric's Notes: You hear all about them in old-timey stories. They are a big part of the magic behind the Nutcracker. So what are sugarplums exactly? They are everything that is right with the world! You...
You hear all about them in old-timey stories. They are a big part of the magic behind the Nutcracker. So what are sugarplums exactly? They are everything that is right with the world! You can make them without an oven. You can make them without any cooking equipment at all--although a food processor helps with the mincing. They are kid-friendly, allergy-friendly (you can sub pumpkin/sunflower seeds for nuts) and portable. They keep for weeks in a tightly sealed container. Their flavor actually improves over time, especially after refrigeration.

Sugarplums combine dried fruit, nuts, sweetener and spices that, on their own, may seem boring. But together they make magic! The best part about this recipe is that you can vary the ingredients according to your tastes and what you have around. They can even be leftover extras from making other holiday desserts. Coriander is my favorite spice, but maybe you'd prefer some ground juniper berry.

The recipe calls for sugar, for rolling. I found some very sparkly decorator's sugar at a cake supply store, and it added a nice extra holiday touch. You could also mix-in some "disco dust" (also available at cake stores) for a similar, icy effect, or just appreciate the beauty of natural sugar crystals. Over time, they will absorb some of the color of the cherries and plums and give the sugarplums a fruitier look that is equally as pretty. Substituting shredded coconut makes them look like little snowballs. Pulsing the coconut in a food processor beforehand until it is fine increases that effect.

This recipe was originally adapted from Saveur magazine, but I have evolved it over many holiday seasons to take on a life all it's own. My version was featured in the only December issue of the short-lived (yet locally-celebrated) magazine Brooklyn Bread Press, where it appears on page 25.

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Makes 24 pieces

2 cups raw cashews, ground Ask a question about this ingredient

1 cup dried cherries, minced* Ask a question about this ingredient

1 cup dried plums A.K.A. prunes, minced* Ask a question about this ingredient

1/4 cup pure maple syrup Ask a question about this ingredient

1 orange, zest only Ask a question about this ingredient

1 lemon, zest only Ask a question about this ingredient

1 teaspoon cinnamon Ask a question about this ingredient

1/4 teaspoon each: black pepper, pink pepper & coriander Ask a question about this ingredient

2 cups sugar or coconut, for rolling Ask a question about this ingredient

1/4 cup cognac (optional) Ask a question about this ingredient

Combine the maple syrup, zests and spices in a large bowl (also cognac if using). Fold in the ground cashews and dried fruits. I like to use my hands for this step.
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Wrap the mixture tightly and refrigerate at least one hour.
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Roll a tablespoon-sized ball between wet hands, then roll in sugar or coconut to coat and place on a tray or in small baking cup. Repeat until all of the mixture is used. Refrigerate until firm, at least one hour.
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*(Tip: If you are using a food processor to mince, rough chop the fruits before pulsing for faster and more even results.)
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7 Comments on Sugarplums

Anita is a vegan pastry chef & founder of Electric Blue Baking Co. in Brooklyn.

added 7 months ago

Lori, by sweet challenged, do you mean those who don't like overly-sweet, or those who have a hard time finding desserts they can eat due to food allergies/concerns? Because they work for both ;)

lorigoldsby added 7 months ago

beautiful! I love how they may be that sweet treat for the sweet challenged!

sdebrango added 7 months ago

So beautiful and sound so delicious, Love these!

Anita is a vegan pastry chef & founder of Electric Blue Baking Co. in Brooklyn.

added 7 months ago

Yes, Bevi. I recommend chilling after rolling, but after they are firm they can be stored at room temperature. PS- I LOVE rum balls!! Thx for the comments.