“And visions of sugarplums danced in their heads..” Have you ever wondered what a sugarplum was? In Victorian times these candied fruits were a traditional Christmas treat. We found a recipe on the “Earthbound Farm” website , and thought you might like to try it. Please keep in mind that these need to “mellow” for about three days in your refrigerator before serving them, so plan ahead.
|1/2 cup||glacéed cherries (chopped fine)|
|1/2 cup||glacéed pineapple (chopped fine)|
|1/2 cup||sweetened coconut (preferably flaked rather than shredded)|
|1 large||egg white|
|1 1/2 pounds||confectioners’ (powdered) sugar|
|1 1/2 pounds||fresh dates (preferably Medjool)|
In a medium-size bowl, combine the cherries, pineapple, and coconut. Add the egg white and stir to coat the fruits. Sift in the confectioners’ sugar and stir with a wooden spoon until the mixture is smooth and stiff. Cover the bowl tightly with a lid or plastic wrap, and refrigerate the mixture for at least 3 days to allow the fruit to mellow.
With a small sharp knife, cut a lengthwise slit on one side of each date. Carefully remove the pit from each date; discard pits.
Place the fruit filling in a pastry bag (no tip needed); if your pastry bag is small, do this in batches. Pipe some of the filling into each date. Refrigerate the sugarplums, covered, for up to a week.
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