- 1 cup dried cherries
- 2 cups toasted hazelnuts
- Zest of 1 lemon
- 1/2 cup confectioner's sugar
- 1 1/2 tsp ground cinnamon
- 1 tsp ground ginger
- 1/2 tsp ground allspice
- 1/2 cup honey
- Confectioner's sugar for rolling, as needed
Combine the dried cherries and the toasted hazelnuts in a food processor and pulse until they are finely chopped. Alternatively, and more traditionally, chop by hand.
In a mixing bowl, combine the chopped fruit and nut mixture with the lemon zest, the confectioner's sugar and the spices. Mix by hand until the sugar coats all of the pieces.
Add the honey, and mix until the mixture comes together into a stiff mass.
Pinch off pieces of the mixture about 1 inch in diameter. Roll into balls, and flatten slightly into plum shapes.
Roll each piece in confectioner's sugar.
Store sugarplums at room temperature for up to a week, or refrigerated for longer storage.
Yields 25 sugarplums