BROWN SUGAR AND FIG RECIPES

Name: Sugarplums
Prep time: 45 min
Total time: 13 h 45 min
Yield: approximately 80 (1/4 ounce) balls
Ingredients: 6 ounces slivered almonds, toasted; 4 ounces dried plums; 4 ounces dried apricots; 4 ounces dried figs; 1/4 cup powdered sugar; 1/4 teaspoon anise seeds, toasted; 1/4 teaspoon fennel seeds, toasted; 1/4 teaspoon caraway seeds, toasted; 1/4 teaspoon ground cardamom; Pinch kosher salt; 1/4 cup honey; 1 cup coarse sugar

SUGARPLUMS RECIPE | ALTON BROWN | FOOD NETWORK

Sugarplums Recipe | Alton Brown | Food Network image

Provided by Alton Brown

Categories dessert

Total Time 13 hours 45 minutes

Prep Time 45 minutes

Yield approximately 80 (1/4 ounce) balls

Number Of Ingredients 12

Ingredients

6 ounces slivered almonds, toasted
4 ounces dried plums
4 ounces dried apricots
4 ounces dried figs
1/4 cup powdered sugar
1/4 teaspoon anise seeds, toasted
1/4 teaspoon fennel seeds, toasted
1/4 teaspoon caraway seeds, toasted
1/4 teaspoon ground cardamom
Pinch kosher salt
1/4 cup honey
1 cup coarse sugar

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.

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