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Authentic Sugar Plums

Authentic Sugar Plums are a traditional part of the fabric of a Canadian Prairie Christmas, yet, virtually an unknown confection here: a holiday must!
Course Sweets
Cuisine Canadian
Keyword sugar plums
Prep Time 40 minutes
Total Time 40 minutes
Servings 20
Author Valerie Lugonja

Ingredients

  • 6 ounces slivered almonds , toasted (I used hazelnuts as I had them ready to go)
  • 4 ounces prunes
  • 4 ounces dried apricots (I used my dried Evans cherries)
  • 4 ounces dried figs
  • 1/4 cup powdered sugar
  • 1 tablespoon anise seeds , toasted plus 1/4 teaspoon
  • 1 tablespoon fennel seeds , toasted plus 1/4 teaspoon
  • 1 tablespoon caraway seeds , toasted plus 1/4 teaspoon
  • 1 tablespoon ground cardamom plus 1/4 teaspoon seeds
  • Pinch kosher salt
  • 1 cup crystal sugar

Instructions

  1. Place almonds, prunes, apricots, and figs into bowl of food processor and pulse 20 to 25 times or until fruit and nuts are chopped into small pieces, but before mixture combines into a ball

  2. Combine powdered sugar, and one tablespoon each of anise seeds, fennel seeds, caraway seeds and powdered cardamom with salt; blend in blender, Thermomix, food processor, nut grinder or coffee grinder to as fine a powder as possible: this provides a lovely fragrant Eastern essence to dried fruit

  3. Add powdered mixture to fruit and nut mixture and combine well with clean hands

  4. Place remaining seeds into one small bowl and crystal sugar into another small bowl

  5. Roll fruit-nut mixture into Sugar Plum balls, inserting a seed or two into each, then roll in crystal sugar and set on  parchment covered cookie sheet to dry a bit

  6. Store in tightly sealed container and enjoy visions of Sugar Plums that will definitely come to you as you make these: the possibilities are endless!

Instructions for the Thermomix:

  1. Weigh powdered sugar into TM mixing bowl and set for 1 minute on speed 5-6 and add one tablespoon each of anise seeds, fennel seeds, caraway seeds, and powdered cardamom with salt through hole in lid until blended into fine powder:  this provides a lovely fragrant Eastern essence to dried fruit

  2. Weigh almonds, prunes, apricots, and figs into TM mixing bowl without washing it; pulse 3 times on Turbo for 1 second each until fruit and nuts are chopped into small pieces, but before mixture forms a ball

  3. Pour mixture into large bowl; sprinkle powdered spice mixture over fruit-nut mixture and combine well with clean hands

  4. Place remaining seeds into one small bowl and crystal sugar into another small bowl

  5. Roll fruit-nut mixture into Sugar Plum balls, inserting a seed or two into each, then roll in crystal sugar and set on parchment covered cookie sheet to dry a bit

  6. Store in tightly sealed container and enjoy visions of Sugar Plums that will definitely come to you as you make these: the possibilities are endless!