This is a variation on what used to be called “sweet meats” and you can also use other dried fruits for it then the ones listed here. Its an easy to adapt recipe. Just play around with your fav dried fruit and spice mix!
You will need!
Ingredients
- Fruit options (choose one)
- Each version makes 20 bonbons. To chop the fruit, use a heavy chef’s knife, a food processor set on pulse, or your wand.
- 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
- 1/4 cup crystal sugar, maple sugar, or unsweetened cocoa; or 1/4 cup ground chopped pecans, walnuts, or almonds
- Coating (optional)
- Sugar, chopped nuts, coconut flakes, coco powder, crushed graham cracker, ect
Equipment needed
- Measuring cups
- Measuring spoons
- Bowls
- Plates
Instructions
- Chop dried fruit as small as possible
- 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.
