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.
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-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
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 :
AUTHENTIC PUERTO RICAN SOFRITO
Sofrito is the secret to many Hispanic Caribbean recipes. It is a fragrant aromatic puree of peppers, onions, garlic, herbs, and olive oil. The magic herb in this fragrant mixture is cilantro. My family's recipe produces a sofrito that is very flavorful, complex and oh-so-delicious! Use it in soups and stews as well as in rice dishes. Freeze whatever portions will not be used within 2 weeks. They will keep for about 3 months in the freezer.
Provided by MKCortes (Latin Goddess)
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 1h5m
Yield 64
Number Of Ingredients 15
Steps:
- Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil.
- Cut green bell pepper and red bell pepper in half from top to bottom; remove the stem, seeds, and ribs. Place peppers cut sides down onto the prepared baking sheet. Lightly brush with 2 teaspoons olive oil.
- Roast under the preheated broiler until the skin of the peppers has blackened and blistered, 5 to 8 minutes. Transfer to a resealable plastic bag. Seal to let peppers steam as they cool, about 15 minutes. Remove skins under running water and discard. Chop flesh into large pieces.
- Place pepper pieces, sweet chile peppers, onion, scallions, tomatoes, garlic, cilantro, culantro, olives, oregano, and capers in a blender or food processor. Blend, adding 1/2 cup olive oil and water in batches, until mixture is pureed but some chunks remain.
- Divide blended mixture among four 16-ounce containers, filling each 3/4 of the way. Top each with 2 to 3 tablespoons olive oil to help preserve mixture. Close containers and refrigerate.
Nutrition Facts : Calories 28.6 calories, Carbohydrate 2.6 g, Fat 2 g, Fiber 0.5 g, Protein 0.5 g, SaturatedFat 0.3 g, Sodium 28.9 mg, Sugar 0.9 g
SUGARED PLUOTS ON CRISP ANISE-SCENTED PHYLLO
Plums can be substituted for Pluots in this recipe. When cooking with phyllo dough, have a clean, damp kitchen towel ready; it keeps the unused sheets from drying out while you work.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Number Of Ingredients 5
Steps:
- Preheat oven to 400 degrees. Toast anise seeds in a skillet over medium heat, shaking occasionally, until fragrant, 3 to 5 minutes. Cool 3 minutes. Crush lightly with a mortar and pestle or the side of a chef's knife.
- Trim phyllo sheets into 12-by-10-inch rectangles. Lay 1 rectangle on a baking sheet (keep remaining pieces covered with a damp kitchen towel), and brush lightly with butter, coating entire surface. Sprinkle with 1 teaspoon sugar and 1/4 teaspoon anise seeds, and top with another phyllo sheet. Repeat 5 times.
- Arrange Pluot slices on phyllo in five rows of five, spacing each row about 1/2 inch apart. Sprinkle with remaining 2 teaspoons sugar, and brush Pluot slices with remaining butter.
- Bake until crisp and golden brown, 15 to 17 minutes. Using a spatula, transfer to a wire rack to cool slightly. Cut into squares, and serve.
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