Delightfully sweet and bursting with holiday spices, Homemade Sugar Plums are a timeless Christmas treat. This no-bake recipe combines dried fruits, nuts, warm spices, and a hint of orange zest for a flavorful, chewy confection that’s perfect for gifting or enjoying with a cup of tea by the fire. Rolled in shredded coconut or dipped in dark chocolate, these festive bites are as beautiful as they are delicious.
Ingredients:
- 1 cup (240 g) dried plums (prunes), pitted
- ½ cup (120 g) dried apricots
- ½ cup (120 g) dried figs, stems removed
- ½ cup (60 g) almonds (or other nuts like walnuts or pistachios)
- 1 tablespoon (20 g) honey
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves
- ¼ teaspoon ground nutmeg
- 1 tablespoon of freshly grated orange zest (from 1 small orange)
- ½ cup (60 g) shredded coconut (for rolling)
- 2 oz (60 g) dark chocolate (optional, for dipping)
Instructions:
- Prepare Ingredients: Chop the dried plums, apricots, and figs into small pieces. If your nuts are large, roughly chop them as well.
- Blend the Mixture: In a food processor, combine the dried fruits, nuts, honey, spices (cinnamon, ginger, cloves, nutmeg), and orange zest. Pulse until the mixture forms a sticky, cohesive dough. If it’s too dry, add a small drizzle of honey or a few drops of water.
- Shape the Sugar Plums: Using damp hands, scoop about a tablespoon of the mixture and roll it into a ball. Repeat with the remaining mixture.
- Roll in Coconut: Spread the shredded coconut on a plate. Roll each sugar plum ball in the coconut until fully coated.
- Optional Chocolate Dip: Gently melt the dark chocolate using a microwave or by placing it over a double boiler. Coat half or the entire surface of each sugar plum with the melted chocolate, then arrange them on parchment paper to harden.
- Chill and Serve: Refrigerate the coated sugar plums for a minimum of 30 minutes to allow them to set. Once firm, store them in an airtight container where they will stay fresh for up to two weeks.
Conclusion:
Sugar plums are the essence of Christmas cheer, offering a perfect blend of sweetness, spice, and festive flavor. Whether rolled in snowy coconut or dipped in rich chocolate, these treats are a delightful addition to holiday gatherings or gift baskets. Enjoy this classic confection and let the magic of the season shine!
Homemade Sugar Plums – A Christmas Classic
Aspiced blend of dried fruits, nuts, and honey rolled into festive balls, coatedin coconut or dipped in chocolate.
Ingredients
- 1 cup 240 g dried plums (prunes), pitted
- ½ cup 120 g dried apricots
- ½ cup 120 g dried figs, stems removed
- ½ cup 60 g almonds (or other nuts like walnuts or pistachios)
- 1 tablespoon 20 g honey
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves
- ¼ teaspoon ground nutmeg
- 1 tablespoon of freshly grated orange zest from 1 small orange
- ½ cup 60 g shredded coconut (for rolling)
- 2 oz 60 g dark chocolate (optional, for dipping)
Instructions
- Prepare Ingredients: Chop the dried plums, apricots, and figs into small pieces. If your nuts are large, roughly chop them as well.
- Blend the Mixture: In a food processor, combine the dried fruits, nuts, honey, spices (cinnamon, ginger, cloves, nutmeg), and orange zest. Pulse until the mixture forms a sticky, cohesive dough. If it’s too dry, add a small drizzle of honey or a few drops of water.
- Shape the Sugar Plums: Using damp hands, scoop about a tablespoon of the mixture and roll it into a ball. Repeat with the remaining mixture.
- Roll in Coconut: Spread the shredded coconut on a plate. Roll each sugar plum ball in the coconut until fully coated.
- Optional Chocolate Dip: Gently melt the dark chocolate using a microwave or by placing it over a double boiler. Coat half or the entire surface of each sugar plum with the melted chocolate, then arrange them on parchment paper to harden.
- Chill and Serve: Refrigerate the coated sugar plums for a minimum of 30 minutes to allow them to set. Once firm, store them in an airtight container where they will stay fresh for up to two weeks.