Fruit And Nut Truffles Sugarplums Food

SUGARPLUMS

Steps:

• Put the almonds, plums, apricots, and figs into the bowl of a food processor and pulse 20 to 25 times or until the fruit and nuts are chopped into small pieces, but before the mixture becomes a ball.
• Combine the powdered sugar, anise seeds, fennel seeds, caraway seeds, cardamom, and salt in a medium mixing bowl. Add the nut and fruit mixture and the honey and mix using gloved hands until well combined.
• Scoop the mixture into 1/4-ounce portions and roll into balls. If serving immediately, roll in the coarse sugar and serve. If not serving immediately, put the balls on a cooling rack and leave uncovered until ready to serve. Roll in the coarse sugar prior to serving.
• The Sugarplums may be stored on the cooling rack for up to a week. After a week, store in an airtight container for up to a month.

ORANGE, CRANBERRY FRUIT AND NUT TRUFFLES (AKA SUGAR-PLUMS)

Steps:

• Place a ¼ cup of the pistachios in a food processor and process until finely ground. Set aside in a small shallow bowl.
• Put the almonds and remaining ¼ of pistachios in the food processor with the salt and process until finely chopped.
• Add the dates, orange zest and Cointreau and process again until the mixture begins to clump together. Add the dried cranberries and pulse briefly until just mixed. Small chunks of cranberries should still be visible.
• Scoop about 1 Tablespoon of the mixture into the palm of your hand and squeeze and roll into a ball. Repeat until all the mixture has been formed into "truffles."
• Roll each ball in the ground pistachios and chill for at least 1 hour before serving to firm.
• Store in a sealed container for up to one month in the fridge or a few months in the freezer.

FRUIT AND NUT TRUFFLES (SUGARPLUMS)

Steps:

• .Place all ingredients into a food processor and blend until a ball forms (it should take about 2 minutes).
• With wet hands, roll into balls (about the size of a large cherry) then roll into the extra sugar.
• Store in an airtight container for upto 2 weeks.
• Makes 25 - 35 truffles.

KIDS CAN MAKE: FRUIT-AND-NUT CHOCOLATE TRUFFLES

Steps:

• Special equipment: food-safe gloves
• Preheat the oven to 350 degrees F. Spread the pecans out on a baking sheet, and bake until brown and toasted, 8 to 10 minutes. Let cool completely, then very finely chop.
• Put the chocolate, vanilla, orange zest and salt in a large bowl; set aside. Heat the cream and butter in a small saucepan over medium-low heat until very hot and steaming; pour over the chocolate, then let sit for 10 minutes. Stir until all the chocolate has melted and the mixture is smooth. (If all the chocolate has not melted, microwave the mixture in 30-second increments, stirring after each, until smooth.) Add the pecans, apricots and prunes, and stir to combine.
• Transfer the chocolate-fruit mixture to a large baking dish, and let cool to room temperature. Cover with plastic wrap, and refrigerate until the mixture has hardened but is still soft enough to scoop, about 3 hours. (The mixture can be made up to 2 days in advance; let soften at room temperature until scoopable, about 30 minutes.)
• Line a baking sheet with parchment. Scoop heaping teaspoonfuls of truffle mixture, and place them on the prepared sheet. Once all the mixture has been divided up, roll the mounds into smooth, round balls. (Using food-safe gloves for this helps keep it from getting too messy.) Roll each ball into sanding sugar right before serving or wrapping. Keep refrigerated in an airtight container for up to 3 days.

SUGARPLUMS

Steps:

• Beat the butter until light and fluffy.
• Slowly beat in sugar and continue to mix until light and crumbly.
• Add cream and vanilla, and beat until completely blended.
• Shape and decorate as desired.
• Store in a cool place.

QUICK & EASY APRICOT AND NUT TRUFFLES

Steps:

• Combine Sweetened Condensed Milk and butter in a sauce pan, cook over low heat for 10 minutes or until the mixture is light golden in color. Remove from heat.
• Add nuts, dates, apricots and coconut to the cream mixture then mix thoroughly. Once the mixture cools, shape it into small equal size balls. Chill the balls in the freezer.
• Dip the chilled truffles in the melted chocolate and place them on a tray that is lined with waxed paper. Refrigerate the truffles until firm.
• Optional: Decorate with swirl patterns using melted white chocolate piped on with a fine nozzle or using a folded paper cone.
• Store the truffles in a plastic container in layers separated by wax paper in the refrigerator.

SUGARPLUMS

Steps:

• Preheat oven to 400°. Arrange almonds on a baking sheet in a single layer and toast in oven for 10 minutes. Set aside to cool, then finely chop.
• Meanwhile, combine honey, orange zest, cinnamon, allspice, and nutmeg in a medium mixing bowl. Add almonds, apricots, and dates and mix well; (add a few drops of liqueur or orange juice if mixture is too dry).
• Pinch off rounded teaspoon-size pieces of the mixture and roll into balls. (Rinse your hands often, as mixture is very sticky.) Roll balls in sugar, then refrigerate in single layers between sheets of waxed paper in airtight containers for up to 1 month. Their flavor improves after ripening for several days.

WHITE CHOCOLATE FRUIT AND NUT TRUFFLES

Steps:

• In a small saucepan bring the dates, cranberries, orange juice, zest, ground spices and honey to a boil. Remove from heat, cover and let stand for 5 to 10 minutes.
• Finely chop the walnuts and combine with coconut. With damp hands combine the fruit puree with the processed nuts. Form mixture into 3/4 inch balls and place on parchment lined cookie sheet. Allow to cool completely.
• When the fruit balls are cooled, place 2/3 of the white baking chips into a microwave safe bowl. Microwave on high for 1 minute, stir and microwave at 30 second increments until melted when stirred. Stir in remaining chips and stir until melted and shiny.
• Dip the fruit and nut balls into the white baking chips and return to parchment lined cookie sheets. Allow to set. Should the melted chips cool during dipping, return to microwave for 20 to 30 seconds.
• When completely set, store covered for 3 to 4 days.
• Please note that standing time is not reflected in either the prep time or cooking time.