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.
SUGARPLUMS
When our kids read about sugarplums in a holiday tale, they were intrigued...and so was I! In short order, I figured out a no-bake way to make the sweets from dried fruits and nuts.
Provided by Taste of Home
Categories Desserts
Time 15m
Yield about 8 dozen.
Number Of Ingredients 5
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.
Nutrition Facts : Calories 83 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 3mg sodium, Carbohydrate 15g carbohydrate (8g sugars, Fiber 1g fiber), Protein 1g protein.
RACHEL'S SUGAR PLUM SPICE JAM
This is a recipe I came up with for something new in our seasonal jam and jelly making sessions, in hopes to find something unique for gifts at Christmas. It is absolutely wonderful. Everyone loves it. It's sweet and fruity, with comforting holiday spice undertones.
Provided by Rachel Dobbs
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time 2h15m
Yield 120
Number Of Ingredients 11
Steps:
- Place the plums, pineapple, apple juice, orange juice concentrate, and lemon juice into a large pot over medium-low heat, cover, and cook until the plums are soft, 15 to 20 minutes. Mash the plums and pineapple with a potato masher until thoroughly broken up, but leave small chunks of fruit in the mixture. With the fruit mixture at a slow simmer, stir in the cloves, allspice, pectin, and butter (to reduce foaming). Raise heat to high and bring the mixture to a full, rolling boil for 1 minute, stirring constantly. Mix in the sugar, stirring constantly, and cook for 1 more minute at a full, rolling boil. Remove from heat, stir in red food coloring until even in color, and skim off any foam.
- Sterilize 12-ounce canning jars and lids in boiling water for at least 5 minutes. Pack the plum jam into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
- Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2 inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 10 minutes.
- Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.
Nutrition Facts : Calories 59.3 calories, Carbohydrate 15 g, Cholesterol 0.3 mg, Fat 0.1 g, Fiber 0.1 g, Protein 0.1 g, SaturatedFat 0.1 g, Sodium 0.9 mg, Sugar 14.8 g
SUGAR PLUMS
A big tray of glistening sugared plums is the perfect way to welcome in the winter months
Provided by Good Food team
Categories Dessert, Dinner
Time 25m
Number Of Ingredients 4
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.
Nutrition Facts : Calories 207 calories, Carbohydrate 53 grams carbohydrates, Sugar 53 grams sugar, Fiber 3 grams fiber, Protein 2 grams protein, Sodium 0.06 milligram of sodium
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 :
SUGAR-ROASTED PLUMS
Serve these plums over country-style toast or vanilla ice cream for an easy fall dessert.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 45m
Number Of Ingredients 5
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.
Nutrition Facts : Calories 175 g, Fat 12 g, Fiber 1 g, Protein 1 g
SUGAR PLUMS (GIFT-GIVING)
My favorite Christmas Goodie! Either for yourself or for gift-giving, these are the tastes around which special memories are built....
Provided by Judith N.
Categories Dessert
Time 1h
Yield 36 cookies
Number Of Ingredients 7
Steps:
- Finely chop apricot, pecans, figs, raisins and coconut by hand or in a food processor.
- Add liquer; blend well.
- Shape into 1" balls by rolling between the palms of your hands.
- Roll each ball in sugar.
- Store in air-tight containers in the refrigerator between sheets of wax paper for up to 1 month.
- To package: Place several sugar plums in a doily cone.
- Arrange in a shallow basket and add a sprig of holly.
- Add pretty bows or ribbon.
- NOTE: I always double the recipe because I seem to roll the balls larger than 1" and do not yield 36 without doubling it and sometimes then I still do not get the full yield.
Nutrition Facts : Calories 28.2, Fat 1.3, SaturatedFat 0.2, Sodium 1.7, Carbohydrate 4.4, Fiber 0.4, Sugar 3.7, Protein 0.3
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