disable dropcap
These classic candies (called sweetmeats by the British) look sinful but are little more than dried apricots, figs, and plums dusted with nuts, cocoa, or sugar.
- Apricot, plum, or fig bonbon ingredients (choose one, below)
- 1/4 cup crystal sugar, maple sugar, or unsweetened cocoa; or 1/4 cup ground chopped pecans, walnuts, or almonds
- Mix the dried fruit and spices with your hands until well combined.
- Scoop 1 tablespoon of the mixture and roll it into a ball about 1/2 inch in diameter. Repeat until the entire mixture has been used.
- Roll the balls in the sugar, cocoa, or nuts (or skip this part, if serving plain), and place them in paper mini-muffin cups. Serve or store airtight at room temperature for up to a week.
FRUIT OPTIONS
Each version makes 20 bonbons. To chop the fruit, use a heavy chef's knife or a food processor set on pulse.
- apricot
- 2 cups finely chopped dried apricots
- 1/4 teaspoon allspice
- 1/8 teaspoon ginger
- 3/4 teaspoon cinnamon
- plum
- 2 cups finely chopped dried red plums or prunes
- 1 tablespoon honey
- 1/2 teaspoon cinnamon
- 1/4 teaspoon ground cloves
- fig
- 2 cups finely chopped dried figs, stems removed first
- 1 tablespoon honey
- 1 tablespoon unsweetened cocoa
- 1/2 teaspoon cinnamon
Tip: You can chop the fruit the night before making this recipe and store it, covered, in the refrigerator (fruit is easier to shape when it's chilled than at room temperature).
