In the Victorian era, sugarplums were a traditional Christmas delicacy. Remember "visions of sugarplums danced in their heads" from The Night Before Christmas? For some reason this dried fruit sweet has passed into relative obscurity in modern times, but here's a simple-to-make version that combines candied pineapple, cherries, and flaked coconut as a moist stuffing for dates. Look for fresh Medjool dates, which are large, plump, and perfect for stuffing. The sugarplums need to mellow in the refrigerator for at least 3 days before serving, so plan accordingly.

In a medium-size bowl, combine the cherries, pineapple, and coconut. Add the egg white and stir to coat the fruits. Sift in the confectioners' sugar and stir with a wooden spoon until the mixture is smooth and stiff. Cover the bowl tightly with a lid or plastic wrap, and refrigerate the mixture for at least 3 days to allow the fruit to mellow.

With a small sharp knife, cut a lengthwise slit on one side of each date. Carefully remove the pit from each date; discard pits.

Place the fruit filling in a pastry bag (no tip needed); if your pastry bag is small, do this in batches. Pipe some of the filling into each date. Refrigerate the sugarplums, covered, for up to a week.

Reviews (0)

Review or rate this recipe