Sugar Plums

     I've always wondered what Sugar Plums were and so I decided to make them.  Now I know why they've been dancing in everyone's head.  How delicious! 

 For a non-alcoholic version, just omit the brandy.  You can change the fruit to your liking and even add a 1/2 cup of your favorite nuts.  Try some crystallized ginger or orange zest. These are so versatile, it's easy to change the ingredients to suit.  Here's how I did it:


1/2 cup dried figs, stems removed
1/2 cup dried apricots
1/4 teaspoon cinnamon
pinch of cloves
pinch of cardamom
2 teaspoons of brandy, (omit for non-alcoholic version, add more for a really alcoholic version)
1 Tablespoon of confectioners' sugar
3 Tablespoons honey
Sugar for decorating

Put the figs and apricots into a food processor and pulse until they are very coarsely chopped into big pieces.  Add cinnamon, cloves and cardamom (and a 1/2 cup of nuts if you want them).  Pulse about 10 times.  Add the brandy, confectioners' sugar and honey and pulse until coarsely chopped.  Don't let the mixture turn into a paste.

Turn out on to a non-stick surface (wax paper, non-stick aluminum foil, etc).  Using a small baller, make balls about 1" wide by rolling them in the palm of your hands
 
Spread a thin layer of sugar on a place and roll the balls in it. 


 

Place them in foil lined cup or on a single layer serving plate.