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.

Summary

Difficulty LevelEasyHealth IndexAverage
CuisineCanadianCourseDessert
SpecialityChristmas

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.

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