Talk about traditional Christmas goodies! We’ve tried these several times and they’re yummy, if not your typical American sweetness. They’re great rolled in powdered sugar, crushed pistachios, shredded coconut, or cocoa powder, or with a little fondant on the top.

Yields 18 sugarplums

Ingredients

  • ¼ cup finely chopped pecans (toasted at 350F for 5 minutes, then chopped)

  • ¼ cup finely chopped dried dates

  • ¼ cup finely chopped dried figs

  • ¼ cup finely chopped dried plums (prunes)

  • ¼ cup finely chopped dried cherries

  • ¼ cup finely chopped golden raisins

  • ¼ cup grated coconut

  • 2 Tbsp rum*

Directions

The key to this recipe is to have the nuts and fruits all the same small size.  You may chop them by hand or chop one by one in food processor fitted with steel blade, pulsing on and off until the desired size is reached.

  1. Place nuts, all the dried fruit, coconut, and dark rum in a medium bowl.  Mix together by hand until thoroughly combined; the consistency should hold together when pressed.  If it is dry, add a little bit more liquid.

  2. Roll mixture into 1-inch balls, compressing mixture until it sticks together.  P lace powdered sugar or other topping in a small bowl and roll sugarplums in the topping to coat completely; place in small, fluted paper cups if desired.  Try a few different toppings, such as some rolled in ground pistachios, others in cocoa or coconut for a real variety of flavors, colors, and textures.  Sugarplums may be refrigerated in an airtight container for up to one month.

* STRONG liquor taste:  either cut the rum in half, or add ½ cup ground graham cracker crumbs and 2 Tbsp apple juice.