Ingredients
| 35g unsalted almonds | |
| 15g unsalted pistachio | |
| 40g prunes | |
| 20g dried dates | |
| 20g dried cranberries | |
| 20g cherry jam | |
| ½ teaspoon finely grated orange zest | |
| â…› teaspoon ground cinnamon | |
| a pinch of nutmeg | |
| a pinch of ground cloves | |
| a pinch of cardamom | |
| a tiny pinch of salt | |
| 50g raw or caster sugar | |
| 10g freeze-dried blueberry powder |
A festive classic with a modern twist, these sugar plums are jewel-like treats that balance sweetness, nuttiness and a hint of tartness. They are perfect for holiday gifting, afternoon tea, or as whimsical petit fours.
View the recipe collection here
Instructions
| 1. | Heat the oven to 150°C fan bake (170°C regular bake). |
| 2. | Spread the nuts out on a baking tray and roast for 7-8 minutes. |
| 3. | Chop or pulse in a food processor then put into a bowl. |
| 4. | Finely chop the dried fruit, or use a food processor on the pulse function, and add to the nuts. |
| 5. | Add the jam, zest, spices and salt to the bowl. |
| 6. | Mix, or pulse in a food processor, until sticky. |
| 7. | Take 15g portions of the mixture and shape into balls or ovals. Roll in sugar and blueberry powder. |
| 8. | Store in an airtight container at room temperature for up to 1 week. |
Recipes & food styling Kenji Yoshitsuka / Food Photography Tony Nyberg