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home > recipes > dessert > sugar plums
from Tipperary, Ireland Makes 32 sugar plums 1/2 cup dried apricots 1/2 cup pecans 1/3 cup angel flaked coconut 1/4 cup golden raisins 1/4 cup dried apples 2 tablespoons any fruit liqueur confectioner's sugar In a food processor fitted with a steel blade, finely chop the apricots, pecans, coconut, raisins, and dried apples. With the motor running, add the desired liqueur and blend the mixture for 5 seconds. Form the mixture into 3/4 inch balls, pressing each candy firmly into shape. Sift confectioner's sugar into a bowl and roll the sugar plums in the sugar to coat them evenly. Store in an airtight container. They can be kept for up to 2 weeks at room temperature or can be frozen for several months.

Sugar Plums


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keyword: sugar
keyword: plums
ethnicity: english
recipes for dessert
recipes by rcoen
Email Address:
(posted December 26, 2007)

from Tipperary, Ireland

Makes 32
sugar plums

1/2 cup dried apricots
1/2 cup pecans
1/3 cup angel flaked
coconut
1/4 cup golden raisins
1/4 cup dried apples
2 tablespoons any fruit
liqueur
confectioner's
sugar

In a
food processor fitted with a steel blade, finely chop the apricots, pecans, coconut, raisins, and dried apples. With the motor running, add the desired liqueur and blend the mixture for 5 seconds. Form the mixture into 3/4 inch balls, pressing each candy firmly into shape. Sift confectioner's sugar into a bowl and roll the sugar plums in the sugar to coat them evenly. Store in an airtight container. They can be kept for up to 2 weeks at room temperature or can be frozen for several months.



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