Tipsy sugar plums

Not only are these rum-soaked treats mixed completely in a food processor, but no cooking is needed, and they keep well for months. Their flavour even improves with time

By Bonnie Schiedel

Preparation time 40 minutes
Makes 75 sugar plums

Ingredients:

1 cup (250 mL) each pitted dates and prunes
1 cup (250 mL) each dried cranberries and apricots
1 cup (250 mL) toasted pecan halves
1 cup (250 mL) unsweetened desiccated coconut
1/3 cup (75 mL) dark rum or orange liqueur or orange juice
1/3 cup (75 mL) granulated sugar

Directions:

Place dates, prunes, cranberries and apricots in a food processor. Pulse until fruit is coarsely chopped. Then turn into a medium-size bowl. Place nuts in food processor. Pulse until coarsely chopped. Add to fruit mixture, then add coconut. Drizzle in rum and stir until evenly mixed and moist. Place sugar in a pie plate. Using your hands, shape fruit mixture into 1-inch (2.5-cm) balls. Roll balls in sugar. Store between sheets of waxed paper in single layers in an airtight container. Sugar plums will keep well in the refrigerator several months or at room temperature several weeks. Their flavour improves with age.

First published in Chatelaine.com's December 2008 issue.