Gourmet Sugar Plum Delights
Inspired by the enchanting Nutcracker Ballet and the delightful dance of the Sugar Plum Fairies, these Gourmet Sugar Plum Delights are a modern twist on a classic confection. Adapted from the brilliant culinary insights of Delia Smith, this recipe creates a delectable medley of dried fruits and spices, bound together for a treat that is rich in flavor and nostalgia. Perfectly suited for holiday celebrations or as a delightful homemade gift, these sweetmeats evoke the magic of childhood while offering a sophisticated taste for adults when prepared with a splash of brandy. Easy to make with family and friends, these no-cook treats allow for creativity in presentation and an opportunity to share in the joy of holiday baking. While they harken back to ancient traditions of sweetmeats, their charm and taste will have everyone dreaming of sugar-plum filled nights!
N/A
Servings
20
Calories
9
Ingredients
Ingredients
Luxury dried fruits
200 g (A medley of raisins, currants, citrus peel, sultanas, apricots, figs, dates, etc.)
Ground almonds
25 g (None)
Glace ginger
2 tablespoons (Chopped)
Orange zest
1 (Grated medium)
Brandy or orange juice
2-3 teaspoons (None)
Caster sugar
2 tablespoons (None)
Mixed spice
1 teaspoon (Or a mixture of ground cinnamon, nutmeg, cloves, and allspice)
Pistachio nuts
12 (Cut into slivers)
Red glace cherries
3 (Cut into quarters)
Instructions
1
In a food processor, combine the luxury dried fruits, ground almonds, and chopped glace ginger. Pulse until the mixture is finely chopped but not pureed.
2
Add the grated orange zest to the fruit mixture and blend just until combined.
3
Pour in the brandy (or orange juice) and pulse briefly until the mixture holds together. If it feels too dry, add a tiny bit more liquid.
4
In a small bowl, mix together the caster sugar and mixed spice until well combined.
5
Divide the mixture into 12 equal portions and roll each into a small ball.
6
Roll each ball in the spiced sugar mixture until fully coated.
7
Slice the pistachios into slivers and cut the red glace cherries into quarters. Gently press a few pistachio slivers and a piece of cherry into the top of each sugar plum to create decorative leaves and berries.
8
Place the sugar plums in small paper cases if desired for a festive touch.
9
Store the sugar plums in an airtight container; they will last up to 4 weeks if made with brandy, or up to 2 weeks in the refrigerator if made with orange juice.
10
Celebrate the joy of the season and the magic of the ballet with your delightful creations!
Nutrition Information
0.5 g
Fat
3 g
Carbs
0.3 g
Protein
1.7 g
Sugar
Frequently Asked Questions
Frequently Asked Questions
What are Gourmet Sugar Plum Delights?
They are a modern twist on a classic holiday confection, featuring a medley of dried fruits and spices inspired by the Nutcracker Ballet.
Whose culinary insights inspired this recipe?
This recipe is adapted from the culinary insights of Delia Smith.
How many servings does this recipe provide?
The recipe makes 12 equal portions.
Is this a no-cook recipe?
Yes, these are no-cook treats that are prepared using a food processor and hand-rolling.
What are the primary ingredients in the fruit mix?
The mix includes luxury dried fruits such as raisins, currants, citrus peel, sultanas, apricots, figs, and dates.
Can I make these without alcohol?
Yes, you can substitute the brandy with orange juice for a non-alcoholic version.
How long do the sugar plums last if made with brandy?
When prepared with brandy and stored in an airtight container, they last up to 4 weeks.
How should I store them if I use orange juice?
If made with orange juice, they should be stored in the refrigerator and consumed within 2 weeks.
What is the calorie count per sugar plum?
Each sugar plum contains approximately 20 calories.
How much fat is in one serving?
There is approximately 0.5 g of fat per serving.
What is the carbohydrate content per piece?
Each piece contains 3 g of carbohydrates.
How much sugar is in each sugar plum?
There is 1.7 g of sugar per serving.
What kind of ginger is used in this recipe?
The recipe calls for 2 tablespoons of chopped glace ginger.
How do I create the decorative leaves and berries?
Gently press pistachio slivers for leaves and a piece of red glace cherry for the berry into the top of each ball.
What is used to coat the sugar plums?
They are rolled in a mixture of caster sugar and mixed spice.
What spices make up the mixed spice?
You can use a pre-made mixed spice or a blend of ground cinnamon, nutmeg, cloves, and allspice.
Are these suitable for children?
Yes, especially when made with orange juice, and they are fun for children to help roll and decorate.
What equipment is needed?
A food processor is needed to chop the fruits and nuts to the right consistency.
Should the fruit mixture be pureed?
No, the mixture should be pulsed until finely chopped but not completely pureed.
What do I do if the mixture feels too dry?
You can add a tiny bit more brandy or orange juice until the mixture holds together.
What kind of nuts are used inside the plums?
Ground almonds are mixed into the fruit base.
How many ingredients are in this recipe?
There are 9 total ingredients including the garnishes.
What are the tags associated with this recipe?
Tags include candy, sweetmeats, sugar plums, holiday treats, and nutcracker ballet.
Can I present these in paper cases?
Yes, placing them in small paper cases adds a festive touch for serving or gifting.
Is there protein in these treats?
Yes, each sugar plum contains about 0.3 g of protein.
What type of orange zest is required?
The recipe uses the grated zest of one orange, preferably medium grated.
How many pistachios are needed?
Twelve pistachio nuts are needed, which are then cut into slivers.
How many cherries are needed for decoration?
Three red glace cherries are required, each cut into quarters.
Are these good for homemade gifts?
Yes, they are described as a delightful homemade gift that evokes holiday magic.
What is the first step of the instructions?
The first step is to pulse the luxury dried fruits, ground almonds, and glace ginger in a food processor.