RECIPES USING PLUMS RECIPES

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.

Steps:

• Add almonds, dried plums, dried apricots, dried cranberries, dried cherries, and orange zest in a food processor. Pulse until mixture is finely chopped.
• Meanwhile, in a medium bowl, combine the powdered sugar, cinnamon, nutmeg, coriander, and a pinch of Kosher salt.
• Add honey and the fruit and nut mixture to the medium bowl. Wearing gloves (or spraying hands with nonstick cooking spray), fully combine all ingredients. Roll into small 1″ balls and coat in coarse sugar.