What is a Sugar Plum, anyway? These holiday-inspired candies are made of dried fruits including, most notably, dried plums. Most recipes include nuts and honey, and traditional versions include strong spices, such as fennel or cardamom. Our version gives the classic a makeover with the addition of Niagara’s own Ice Syrup, an ice wine-produced culinary syrup. The recipe otherwise, harbours its traditional roots, using a variety of spices and flavours to create a unique taste experience that is anything but average.
By Laurie Sadowski
- 175 grams toasted almonds
- 1/4 cup icing sugar, sifted
- 1/2 teaspoon fennel seeds, toasted
- 1/4 teaspoon caraway seeds, toasted
- 1/4 teaspoon ground cardamom
- 1/8 teaspoon fine sea salt
- 120 grams prunes
- 120 grams dried figs
- 100 grams dried apricots
- 1/4 cup Vidal Ice Syrup (available at Della Terra)
- About 1 cup Demerara sugar
Put the almonds, icing sugar, fennel seeds, caraway seeds, cardamom, and salt in a food processor. Pulse about 10 times until the almonds are in small pieces.
Add the prunes, figs, apricots, and Ice Syrup. Process just until the mixture starts to stick together and ingredients are blended, about 2 minutes. Let stand about 30 minutes (this reduces stickiness).
Using your hands, pull off 1-inch sized pieces of the mixture and roll in a ball between your hands, then roll in the demerara sugar.
Sugar Plums get better with age, so for best results, store in a single layer in a sealable container in the refrigerator for up to a week before serving.
Makes approximately 45.