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Sugar Plum

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Ingredients
  Dried apricots 1⁄2 Pound
  Grated tangerine/Orange rind 1 Teaspoon
  Tangerine/Orange juice 1⁄4 Cup (4 tbs)
  Honey 2 Tablespoon
  Crystallized ginger 2 Ounce, chopped
  Sifted icing sugar 1 Cup (16 tbs)
  Flaked coconut 3⁄4 Cup (12 tbs)
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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Canadian
Course: 
Dessert
Occasion: 
Christmas
Interest: 
Party

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