Sugar Plums

submitted by rcoen
from Tipperary, Ireland

Makes 32 sugar plums

1/2 cup dried apricots
1/2 cup pecans
1/3 cup angel flaked coconut
1/4 cup golden raisins
1/4 cup dried apples
2 tablespoons any fruit liqueur
confectioner's sugar

In a food processor fitted with a steel blade, finely chop the apricots,
pecans, coconut, raisins, and dried apples. With the motor running, add
the desired liqueur and blend the mixture for 5 seconds. Form the mixture
into 3/4 inch balls, pressing each candy firmly into shape. Sift
confectioner's sugar into a bowl and roll the sugar plums in the sugar to
coat them evenly. Store in an airtight container. They can be kept for up
to 2 weeks at room temperature or can be frozen for several months.


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