Dried figs and other dried fruits are used in this simple recipe for a spicy sugarplum. Alice B. Toklas’s notorious “haschich fudge” (which contained neither hash nor chocolate) is a similar concoction. These are not nearly so strong, however, as those you might encounter in the Mediterranean. Use whatever dried fruits and nuts you have on hand. If you find this recipe too spicy for your palate, reduce the spice. Add the corn syrup a teaspoon at a time as the last step until the mixture forms a uniform ball in the food processor.

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Ingredients

  • ½ cup chopped pitted dates
  • ½ cup chopped dried figs
  • ½ cup dried apples
  • ¼ cup light or dark raisins
  • ¼ cup whole shelled almonds
  • ¼ cup unsalted dry-roasted peanuts
  • 2 teaspoons Quatre-Épices
  • 1 tablespoon light corn syrup

Method

Put the dried fruit, nuts, and spices in a food processor and grind until well blended. Add the corn syrup and blend until the mixture forms a ball. Pinch off small pieces of the fudge and roll into 1-inch balls. Store in wax paper-lined airtight containers. Keeps for a month or more.

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