Best Fruit And Nut Truffles Sugarplums Recipes

SUGARPLUMS

Steps:

• In a food processor, combine the raisins, plums, mixed fruit and pecans. Cover and process until chopped. Transfer to a large bowl., Roll into 1-in. balls, then roll in sugar. Place on waxed paper and let stand at room temperature for 4 hours. Store in an airtight container. Roll in additional sugar before serving if desired.

SUGARPLUMS

Steps:

• Put the almonds, plums, apricots, and figs into the bowl of a food processor and pulse 20 to 25 times or until the fruit and nuts are chopped into small pieces, but before the mixture becomes a ball.
• Combine the powdered sugar, anise seeds, fennel seeds, caraway seeds, cardamom, and salt in a medium mixing bowl. Add the nut and fruit mixture and the honey and mix using gloved hands until well combined.
• Scoop the mixture into 1/4-ounce portions and roll into balls. If serving immediately, roll in the coarse sugar and serve. If not serving immediately, put the balls on a cooling rack and leave uncovered until ready to serve. Roll in the coarse sugar prior to serving.
• The Sugarplums may be stored on the cooling rack for up to a week. After a week, store in an airtight container for up to a month.

FRUIT AND NUT TRUFFLES (SUGARPLUMS)

Steps:

• .Place all ingredients into a food processor and blend until a ball forms (it should take about 2 minutes).
• With wet hands, roll into balls (about the size of a large cherry) then roll into the extra sugar.
• Store in an airtight container for upto 2 weeks.
• Makes 25 - 35 truffles.

SUGARPLUM CHRISTMAS CANDY

Steps:

• Gather the ingredients.
• Place the chopped dates, walnuts, cranberries, prunes, and hazelnuts in the food processor . Pulse the mixture a few times.
• Add the cherry preserves, cinnamon , and cloves, and pulse several more times until the mixture begins to come together. It should hold itself in a ball when you squeeze it between your fingers. You want to retain some of the coarse texture. Do not overprocess it into a sticky paste.
• Roll the candy into small 1-inch balls. Then roll the balls in the granulated sugar until they are fully covered with the sugar.
• Store the finished sugarplums in an airtight container between layers of waxed paper until you are ready to serve them. Sugarplums can be kept refrigerated, for up to one month.
• Enjoy.

DRIED FRUIT TRUFFLES

Steps:

• In food processor, process walnuts with on-and-off pulses until coarsely chopped. Pour into large bowl.
• In 1 1/2-quart saucepan, mix apricots, dates, cherries, water and orange juice. Heat to boiling. Reduce heat; cover and simmer 10 minutes.
• With slotted spoon, place cooked fruit in food processor; reserve cooking liquid. Process with on-and-off pulses until a paste forms, adding some of the cooking liquid if necessary. Add honey, cinnamon, orange peel and if desired, 1 to 2 tablespoons cocoa; process until combined.
• Stir fruit mixture into walnuts until combined. Shape into balls using about 1 rounded teaspoon mixture for each; roll in coconut or cocoa. Store in airtight container.

WHITE CHOCOLATE FRUIT AND NUT TRUFFLES

Steps:

• In a small saucepan bring the dates, cranberries, orange juice, zest, ground spices and honey to a boil. Remove from heat, cover and let stand for 5 to 10 minutes.
• Finely chop the walnuts and combine with coconut. With damp hands combine the fruit puree with the processed nuts. Form mixture into 3/4 inch balls and place on parchment lined cookie sheet. Allow to cool completely.
• When the fruit balls are cooled, place 2/3 of the white baking chips into a microwave safe bowl. Microwave on high for 1 minute, stir and microwave at 30 second increments until melted when stirred. Stir in remaining chips and stir until melted and shiny.
• Dip the fruit and nut balls into the white baking chips and return to parchment lined cookie sheets. Allow to set. Should the melted chips cool during dipping, return to microwave for 20 to 30 seconds.
• When completely set, store covered for 3 to 4 days.
• Please note that standing time is not reflected in either the prep time or cooking time.

SUGARPLUMS

Steps:

• Beat the butter until light and fluffy.
• Slowly beat in sugar and continue to mix until light and crumbly.
• Add cream and vanilla, and beat until completely blended.
• Shape and decorate as desired.
• Store in a cool place.

SUGARPLUMS

Steps:

• 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.
• Meanwhile, combine honey, orange zest, cinnamon, allspice, and nutmeg in a medium mixing bowl. Add almonds, apricots, and dates and mix well; (add a few drops of liqueur or orange juice if mixture is too dry).
• 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.