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Recipe by: mehmetali
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See below ingredients and instructions of the recipe
1 lb Assorted dried fruits, 1/2 c Crystallized ginger
-(dates, figs, raisins and Finely grated peel of 1
-currants) -lemon
1/2 lb Assorted unsalted nuts, 1 1/2 tb Armagnac (??? I assume this
-(almonds, pecans, -is alcohol ??? )
-hazelnuts) 1/2 c Superfine sugar
Prep time 20 minutes
Makes 40 sugar plums
In food processor, coarsely chop the dried fruit. Set aside.
Coarsely chop the nuts with the ginger. In bowl, combine the chopped
fruit and nuts, along with the lemon peel and Armagnac. Then mix
together using your hands. Place the sugar in a seperate dish to use
for coating the 'plums'. With hands, roll and form fruit-nut balls,
about 1 inch in size. Roll in sugar and set aside. Store in covered
container. Refrigerate. Will 'sit' in fridge for up to two weeks.
Can also be frozen.
Origin: Adapted from recipe in Chatelaine, December 1989.
Shared by: Sharon Stevens, Dec/94.
Top chef of the "California Cuisine" all over U.S. Earnings: $16 million
Celebrity chef with 3 stars at the Michelin Guide, with worldwide restaurants!
French celebrity chef. The "Chef of the Century" with 26 Michelin Guide Stars - the most of any chef in the world!
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