By the Victorian period, the term sugar plum was used to describe almost any sweetmeat, including small plum-shaped confections made from a mixture of chopped dried fruits, nuts, powdered sugar and brandy (which served as a preservative). The recipe below calls for figs, dates and apricots, but you can use any combination of dried fruits -- the Victorians favored soft candied cherries and citron.
- 2 cups finely chopped figs
- 2 cups finely chopped pitted dates
- 2 cups finely chopped apricots
- 2 cups chopped nuts
- 2 tablespoons brandy
- Powdered sugar
- Mix dried fruit, nuts and brandy together in a large bowl.
- Add enough powdered sugar to allow rolling into bite-sized balls.
- Roll in more powdered sugar and enjoy!
Note: Wrapping each ball in cellophane or colored foil and tying with a ribbon also makes a lovely Christmas tree decoration.