Ah, the famed sugarplum, a delectable confection made from minced dried fruit and nuts all rolled into the shape of a plum. These traditional sweets are perfect for the holiday season, and they’re actually healthy too, thanks to their nutrient- and antioxidant-rich cherries, apricots and dates. Other fruits that go into them make them a powerful source of vitamin C -- vital for healthy gums -- and if you add toasted California almonds, you get plenty of dietary fiber and vitamin E too, says chef John Csukor, president and CEO of KOR Food Innovation in Ashland, Va.
Want to try making sugarplums at home? Chef Csukor offers his inspired take on the traditional treat below. Any available dried fruit in the grocery store will do, and natural shredded coconut can be used as a healthy alternative to the powdered sugar sugarplums are known to be covered with.
Tart Sugarplums
Ingredients
2 1/2 cups almonds, sliced
1/3 cup agave nectar
1/4 tablespoon vanilla bean paste
1/2 teaspoon ground coriander
1/2 teaspoon ground fennel
1 1/4 cup dried whole tart cherries
1/4 cup chopped dates
1/2 tablespoon sea salt
Powdered sugar or shredded coconut
Almond oil, as needed
Directions
- Preheat oven to 325 F.
- Toast almond slices on a sheet tray for seven to 10 minutes until slightly browned and fragrant. Let cool.
- Meanwhile, in a bowl, combine agave nectar, vanilla bean paste, ground coriander, ground fennel, cherries, dates and sea salt.
- Toss to evenly distribute, then transfer to a food processor. Pulse the mixture until a chunky paste has formed. Remove to a bowl.
- In a clean food processor bowl, add toasted almonds and crush until fine.
- With your hands, mix the almonds with fruit and spice paste.
- Lightly oil hands to prevent sticking, then break off tablespoon-sized pieces and roll them into balls. Coat with powdered sugar or shredded coconut.
- Store in an airtight container and refrigerate for up to two weeks.
Keep in mind that this classic confection sticks to your teeth and can cause cavities, so if you indulge, be sure to brush afterward. Enjoy!
Photo: John Csukor
