Sugarplums

In the days before the food processor, bakers would spend hours chopping and grinding nuts and dried fruits to make these little bonbons. Now the same task is completed in 10 seconds. Use plump, soft fruit and freshly grated nutmeg for a quality candy. Serve with a glass of sherry if desired.

1 1/2 cups (6-ounce package) mixed chopped dried fruits
1/2 cup slivered almonds
2 tablespoons brandy or bourbon, or orange juice
1/2 teaspoon grated nutmeg, preferably freshly grated
3 tablespoons granulated sugar

In a food processor, finely chop the fruits and almonds together. Add the liquor or orange juice and nutmeg.

Process just until the mixture is finely ground and sticks together, 10 to 15 seconds.

Place the sugar on a small plate. Line a tray with waxed paper. Dip your fingers in the sugar, then pinch off and form 34- to 1-inch balls of the fruit-nut mixture.

Roll each in the sugar to coat, then set on the prepared tray to dry for at least 10 minutes and serve.

(The sugarplums can be refrigerated, covered, for up to 1 week or frozen for 1 month.)

Makes about 20.