Sugar Plum Recipe
What attracts me towards Canadian cuisine is its Sugarplums - Delightful and superb. The Canadian Sugarplums has a way of addicting you to it on the first bite. It is the perfect choice for Dessert. Never ever miss out on this great Sugarplums recipe.
Ingredients
1/2 lb dried apricots 250 g
1 tsp grated tangerine or orange rind 5 mL
1/4 cup tangerine or orange juice 50 mL
2 tbsp liquid honey 25 mL
2 oz crystallized ginger, coarsely chopped 50 g
1 cup sifted icing sugar 250 mL
3/4 cup flaked coconut 175 mL
Directions
Cut apricots into thin strips.
In small heavy saucepan, combine apricots, tangerine rind and juice and honey; cover and bring to simmer.
Reduce heat to low and cook, stirring frequently, for about 10 minutes or until apricots are very tender and shiny.
Uncover and cook, stirring, for 3 to 4 minutes or until liquid is absorbed; let cool slightly.
Transfer to food processor or blender and add ginger; puree until pastelike.
Let cool.
Place icing sugar and coconut in separate bowls.
Drop teaspoonfuls (5 mL) apricot mixture into coconut.
Using hands, shape into balls; roll in icing sugar.
Place on tray lightly dusted with icing sugar.
Cover loosely with waxed paper and let stand in cool, dry place for 2 days.
In small heavy saucepan, combine apricots, tangerine rind and juice and honey; cover and bring to simmer.
Reduce heat to low and cook, stirring frequently, for about 10 minutes or until apricots are very tender and shiny.
Uncover and cook, stirring, for 3 to 4 minutes or until liquid is absorbed; let cool slightly.
Transfer to food processor or blender and add ginger; puree until pastelike.
Let cool.
Place icing sugar and coconut in separate bowls.
Drop teaspoonfuls (5 mL) apricot mixture into coconut.
Using hands, shape into balls; roll in icing sugar.
Place on tray lightly dusted with icing sugar.
Cover loosely with waxed paper and let stand in cool, dry place for 2 days.
