Fruit and Nut Balls (Sugarplums):

By exdircomp

Ingredients

• 1/2 cup (50 grams) pecans
• 1/2 cup (50 grams) walnuts
• 1/2 cup (80 grams) pitted dates
• 1/2 cup (90 grams) dried figs
• 1/2 cup (80 grams) dried cherries and/or cranberries
• 1/2 cup (80 grams) dried apricots, coarsely chopped
• 1 tablespoon (10 grams) candied ginger (optional)
• 1 tablespoon grated orange zest (the outer orange skin of an orange)
• 1 - 2 tablespoon Grand Marnier or freshly squeezed orange juice
• Toppings
• Granulated White Sugar
• Confectioners (powdered or icing) Sugar
• Demerara or Turbinado Sugar
• Finely chopped nuts (pecans, walnuts, hazelnuts, almonds or pistachios)
• Dutch-processed Cocoa Powder
• Semi-sweet Chocolate (finely grated)
• Sweetened Coconut (finely ground)

Preparation

Step 1

To Toast Nuts: Preheat oven to 350 degrees F (177 degrees C). Place the pecans and walnuts on a baking sheet and bake for about 8 to 10 minutes or until lightly browned and fragrant. Let cool and then coarsely chop.

Fruit and Nut Balls: Have ready a baking sheet lined with parchment paper. Place the nuts, dried fruits, candied ginger (if using), and orange zest in your food processor and pulse until finely minced. Add just enough Grand Marnier or orange juice to bind the ingredients together.
Shape the mixture into 1 inch (2.5 cm) balls, pressing the balls in the palm of your hands so the ingredients stick together. Roll each ball in the desired topping and place on the baking sheet. Let the balls air dry until they are no longer sticky (about 1-2 hours). Store in an airtight container between sheets of wax paper . Can be stored in the refrigerator for a month.
Serve in fluted candy paper cups.