Sugar Plums Recipe | Tea Party Recipes


Meredith Sweetpea remembers reading Clement Clark Moore’s poem “A Visit from St. Nicholas” this time of year. It begins like this…

"...while visions of sugar plums danced in her head..."

‘Twas the night before Christmas, when all thro’ the house
Not a creature was stirring, not even a mouse;
The stockings were hung by the chimney with care,
In hopes that St. Nicholas soon would be there;
The children were nestled all snug in their beds,
While visions of sugar plums danc’d in their heads,

Now, Meredith Sweetpea thought that sugar plums were candy…didn’t you?  But come to find out, there is an actual recipe for sugar plums. Delicious plums rolled with other ingredients and served covered with powdered sugar.

Here’s the recipe from the November 2007 issue of Saveur Magazine for you to try at home. You might want to re-sugar them just before eating, as the sugar plums tend to absorb the powdered sugar.

Make some delicious sugar plums

Sugar Plums Recipe

Ingredients:

2 cups whole almonds
1⁄4 cup honey
2 tsp. grated orange zest
1 1⁄2 tsp. ground cinnamon
1⁄2 tsp. ground allspice
1⁄2 tsp. freshly grated nutmeg
1 cup finely chopped dried apricots
1 cup finely chopped pitted dates
1 cup confectioners’ sugar

1. Preheat oven to 400°. Arrange almonds on a baking sheet in a single layer and toast in oven for 10 minutes. Set aside to cool, then finely chop.

2. Meanwhile, combine honey, orange zest, cinnamon, allspice, and nutmeg in a medium mixing bowl. Add almonds, apricots, and dates and mix well.

3. Pinch off rounded teaspoon-size pieces of the mixture and roll into balls. (Rinse your hands often, as mixture is very sticky.) Roll balls in sugar, then refrigerate in single layers between sheets of waxed paper in airtight containers for up to 1 month. Their flavor improves after ripening for several days.

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