Sugarplums
Raise your hand if you have no idea what a sugarplum is… I had no clue, maybe something with plums? And sugar? A cake? They were our next dessert to try in The Beekman 1802 Heirloom Dessert Cookbook. They are delicious, healthy, and easy to make! A combination of roasted almonds, dried fruits, and honey is processed into yummy little granola like balls and rolled in confectioners sugar. I can see how there could be a ton of variations for this quick treat. You can switch up the nuts and dried fruits to a combo that you prefer. Its fancy for a dessert tray and versatile enough to take on a hike for a burst of energy.
Enjoy!
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Ingredients
- 3/4 cup almonds
- 1/2 cup pitted dates
- 1/2 cup apricots
- 1/2 cup dried tart cherries
- 3 tbs honey
- 3 tbs confectioners' sugar plus more for coating
- 3/4 tsp ground cardamom
- 3/4 tsp ground cinnamon
- pinch of salt
Ingredients
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Instructions
- Preheat the oven to 350 F. Toast almonds in a shallow dish in the oven for 10 minutes. Let cool to room temperature
- Place almonds, dates, apricots, and cherries in food processor and process until everything is finally chopped but has not yet formed a ball
- Add the honey, sugar, cardamom, cinnamon, and salt and pulse to combine
- With dampened hands, shape into teaspoon sized balls. If serving immediately roll in confectioners sugar. If serving later, refrigerate, and roll in sugar just before serving.
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