Best Sugar Plums Recipes

SUGAR PLUMS

Steps:

• In a large bowl, beat eggs for 1 minute. Gradually add 1 cup sugar; beat 1 minute longer or until thickened. Stir in the almonds, coconut, dates and extracts. Transfer to an ungreased 11x7-in. baking dish., Bake at 350° for 20-25 minutes or until browned and a thermometer reads 160°. Remove from the oven; stir. Let stand for 6-8 minutes or until cool enough to handle. Roll into 1-in. balls; roll in remaining sugar. Cool completely on waxed paper. Store in an airtight container.

SUGAR PLUMS

Steps:

• Heat oven to 200C/180C fan/gas 6. Mix the sugar and cinnamon in a bowl. Whisk egg white, then roll the plums first in egg white and then the cinnamon sugar until very well coated in a sugary crust.
• Space apart in a buttered baking dish, then bake for 15 mins or until the plums are crusty, cooked through and starting to be juicy. To test, poke in a cocktail stick; if it goes in easily, they are ready.

NO-BAKE SUGAR PLUMS

Steps:

• In a food processor or by hand, finely chop apricots, pecans, figs or dates, raisins and coconut.
• Add liqueur or orange juice and almond flavoring.
• Stir until well blended.
• Roll into 36 balls, about 1-inch, by placing a small amount of the mixture between the palms of your hands.
• Roll each ball in granulated sugar.
• Layer in an airtight container, placing waxed paper or plastic wrap between each layer to prevent sticking.
• Store in the refrigerator until ready to serve.
• Serve on a glass plate lined with a paper doily.

FESTIVE SUGAR PLUMS - OLD FASHIONED SWEETMEATS

Steps:

• Put all of the dried fruit, ground almonds and glace ginger into a food processor and pulse until finely chopped. Add the grated orange zest and mix well. Then add the brandy or orange juice and pulse briefly until the mixture comes together.
• Mix the sugar and mixed spice together.
• Divide the sugar plum fruit mixture into 12 pieces and then roll into small balls, before rolling them in the spiced sugar to coat them all thoroughly.
• Cut the pistachios into slivers and cut the cherries into quarters, then push the pistachio slivers and cherry pieces into the top of the sugar plums, to imitate leaves and berries.
• Place them into small paper cases if you wish and store them in an airtight tin for up to 4 weeks if made with brandy, or up to 2 weeks in the fridge if made with orange juice.
• You may be able to perform the Nutcracker ballet now - or not!

BROWN SUGAR MERINGUES WITH RED WINE PLUMS

Steps:

• Heat oven to 140C/fan 120C/gas 1. Line a large baking sheet with baking paper. Blend together the cornflour, vinegar and vanilla to make a paste. Whisk the egg whites until they are stiff and glossy, then whisk in the sugar in three goes, adding a little paste and whisking back to firm peaks each time. Keep whisking until the meringue is thick and heavy.
• Spoon six meringue heaps onto the baking sheet, spaced apart, then shape into nests by making dips in the centres with the back of a spoon. Bake for 1 hr, then turn off the oven and leave to cool in the oven for a further hr.
• Put the wine, sugar and cinnamon stick in a medium pan and bring to the boil, stirring to dissolve the sugar. Add the plums, then poach gently for 4-5 mins until just tender. Remove the plums with a slotted spoon, peel off the skins, then set aside.
• Increase the heat under the sauce and boil hard until reduced to a thick syrup, about 5 mins. Pour into a jug; leave to cool.
• To serve, set the meringue nests on serving plates and spoon the crème fraîche into the centres. Place three plum halves on each and drizzle over the sauce. Serve without delay.

SUGAR PLUMS

Steps:

• Mix graham crumbs, coconut, large package of jello (dry mix) and milk together really well.
• Shape into 1 inch balls.
• Roll in remaining package of jello (dry mix).
• Reshape if necessary (You can shape them like strawberries if you want).
• Chill.
• Keep them in the fridge or freezer-they taste better cold.

SUGAR-ROASTED PLUMS

Steps:

• Preheat oven to 400 degrees. Arrange plums, cut side down, in a medium ovenproof skillet or baking dish. Sprinkle butter, sugar, orange zest, and pinch of salt over plums. Roast until very tender but still intact, 40 to 45 minutes. Pour orange juice over top; swirl to incorporate. Serve warm.

SUGAR PLUMS

Steps:

• 1. Grind candy ingredients in the food processor (or grinder if you have one for more authentic texture)
• 2. pull out spoonfuls and roll into balls
• 3. press a walnut half into each ball and roll in the granulated sugar, set aside on waxed paper to dry. May be placed in paper candy cups or stacked on a plate as you choose.
• 4. NOTE: The quantity depends on how large you make the balls. I recommend making them small, just large enough to grab hold of the walnut because these are very sweet and a truly unique flavor.

SUGAR-ROASTED PLUMS AND APRICOTS

Steps:

• Preheat the oven to 400 degrees F. In a small bowl, whisk together the sugar and cinnamon. In another bowl, toss the plums, apricots, vanilla extract, and orange juice together. In a roasting pan or oven-proof baking dish, arrange the fruit cut-side up pouring any extra juice in the baking dish. Sprinkle evenly with the cinnamon-sugar mixture. Roast for 15 to 20 minutes or until the fruit is fork tender.

BROWN SUGAR GRILLED PLUMS WITH LEMON SORBET

Steps:

• Coat an outdoor grill or stove-top grill pan with cooking spray and preheat to medium-high.
• In a small bowl, whisk together melted butter, brown sugar and cinnamon. Brush mixture all over flesh side of plums. Grill plums, flesh side down, 5 minutes, until soft. Serve plums with lemon sorbet. Garnish with candied peanuts and mint, if desired.

SUGAR PLUMS

Steps:

• 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.

PEARL SUGAR WAFFLES WITH BACON AND PLUMS

Steps:

• Mix brown sugar, yeast, and 1/3 cup warm water in the bowl of a stand mixer fitted with a dough hook until yeast dissolves. Let sit until foamy, 5-10 minutes. Whisk flour and salt in a medium bowl.
• Mix eggs into yeast mixture. With mixer on low speed, add dry ingredients and mix until dough comes together into a ball. Gradually add 1 cup butter, pausing often to allow dough to fully incorporate butter before adding more. Increase speed to high and mix until dough is smooth, elastic, and pulls away from the sides of the bowl (dough will still be very soft and somewhat sticky), 5-10 minutes longer. Transfer to a buttered medium bowl and cover with plastic wrap; let sit in a warm spot until doubled in size, 1 1/2-2 1/2 hours.
• Just before dough is ready, bring syrup and cacao nibs to a simmer over low heat in a small saucepan and cook 5 minutes. Let cool.
• Sprinkle pearl sugar over dough and mix in with a wooden spoon. Divide dough into 8 pieces. Heat a Belgian waffle iron until very hot; coat with nonstick spray. Place a piece of dough over each well (keep remaining pieces covered). Cook until waffles are golden brown and sugar is caramelized in spots, about 5 minutes. Transfer to a wire rack; repeat with remaining pieces of dough. Let waffles cool slightly. Serve topped with bacon, plums, ricotta, and almonds and drizzled with cacao-nib syrup.

SUGAR PLUMS

Steps:

• To finely chop nuts and dried fruit use a food processor or blender. Add remaining ingredients, except powdered sugar and mix well.
• Shape into small balls and roll in powdered sugar. Serve with cookie or candies.