Joan Fraser’s Sugarplums
By Yankee Magazine|Dec 29 2015|
Yield:
5-6 dozen
Total Time:
2 hours 15 minutes minutesHands-on Time:
50 minutes minutes
Ingredients
- 1 cup pecan halves
- 1 cup roasted, unsalted cashews
- 1 1/2 cups pitted dates
- 1 1/2 cups dried plums
- 1 cup golden raisins
- 1/2 cup dried apricots
- 1 cup flaked coconut
- 2 tablespoons grated orange zest
- 1 cup confectioner’s sugar
- 2 tablespoons Grand Marnier, triple sec, or orange juice
- 2 tablespoons rum or orange juice
- 1 pound dark chocolate
- Cocoa powder (optional)
Instructions
Put the nuts in the bowl of a food processor and pulse until finely ground. Add the fruit and process until finely minced. Add the coconut and orange zest and pulse to combine. Add the confectioner’s sugar and pulse to combine.
In a small bowl, stir together the Grand Marnier and rum (or their equivalents). With the food processor running, add the liquid to the nuts/fruit, a bit at a time, until the mixture comes together.
Line a baking sheet with waxed paper. Shape the mixture into 1-inch balls, place them on the prepared baking sheet, and let them air-dry 1 to 2 hours, or until no longer sticky.
Melt the dark chocolate. Dip each ball in chocolate and let the coating cool (you may refrigerate briefly). Toss in cocoa powder to coat if you’d like.
