Yummy Spicy Sugarplums what a treat

[Guest guest]

Yummy Spicy Sugarplums

 

1/2 cup finely chopped pitted dates

1/2 cup finely chopped walnuts

1/4 cup finely chopped dried apricots

1/4 cup finely chopped dried figs

1/4 cup finely chopped pistachio nuts

2 tablespoons brandy

1 tablespoon apricot preserves

1/4 teaspoon ground cinnamon

1/8 teaspoon ground cloves

1/3 cup sugar

 

Line a small baking sheet with waxed paper.

In a food processor, combine the dates, walnuts, apricots, figs, pistachios,

brandy, apricot preserves, cinnamon and cloves. Pulse until the mixture begins

to clump together.

Using a teaspoon, scoop up a rounded spoonful of the mixture, press together,

and roll between your palms into a compact ball.

Roll the round in the sugar. Place on the prepared baking sheet. Repeat with the

remaining fruit-and-nut mixture and sugar.

Refrigerate until firm, at least 1 hour. Store in an airtight container in the

refrigerator for up to 2 weeks. Yields about 18 confections.

 

 

 

 

 

[Guest guest]

Oh now this looks to die for!!

~Tee

-

Myrtle Killian

gourmet-desserts

Friday, March 27, 2009 10:43 PM

Yummy Spicy Sugarplums what a treat

 

 

Yummy Spicy Sugarplums

 

1/2 cup finely chopped pitted dates

1/2 cup finely chopped walnuts

1/4 cup finely chopped dried apricots

1/4 cup finely chopped dried figs

1/4 cup finely chopped pistachio nuts

2 tablespoons brandy

1 tablespoon apricot preserves

1/4 teaspoon ground cinnamon

1/8 teaspoon ground cloves

1/3 cup sugar

 

Line a small baking sheet with waxed paper.

In a food processor, combine the dates, walnuts, apricots, figs, pistachios,

brandy, apricot preserves, cinnamon and cloves. Pulse until the mixture begins

to clump together.

Using a teaspoon, scoop up a rounded spoonful of the mixture, press together,

and roll between your palms into a compact ball.

Roll the round in the sugar. Place on the prepared baking sheet. Repeat with

the remaining fruit-and-nut mixture and sugar.

Refrigerate until firm, at least 1 hour. Store in an airtight container in the

refrigerator for up to 2 weeks. Yields about 18 confections.