Best 4 Sweetmeats Recipes

FESTIVE SUGAR PLUMS - OLD FASHIONED SWEETMEATS

Steps:

• Put all of the dried fruit, ground almonds and glace ginger into a food processor and pulse until finely chopped. Add the grated orange zest and mix well. Then add the brandy or orange juice and pulse briefly until the mixture comes together.
• Mix the sugar and mixed spice together.
• Divide the sugar plum fruit mixture into 12 pieces and then roll into small balls, before rolling them in the spiced sugar to coat them all thoroughly.
• Cut the pistachios into slivers and cut the cherries into quarters, then push the pistachio slivers and cherry pieces into the top of the sugar plums, to imitate leaves and berries.
• Place them into small paper cases if you wish and store them in an airtight tin for up to 4 weeks if made with brandy, or up to 2 weeks in the fridge if made with orange juice.
• You may be able to perform the Nutcracker ballet now - or not!

SWEETMEATS

Steps:

• Crust: Preheat oven to 350*.
• Grease a 9x12 inch baking pan.
• Cream butter and brown sugar together.
• Add flour and mix well.
• Pat mixture into the prepared baking pan.
• Bake for 15 to 20 minutes.
• Remove from oven.
• Topping: Mix sugar and eggs.
• Add flour; stir well.
• Fold in walnuts and coconut.
• Pour topping onto crust.
• Bake for 20 to 25 minutes longer, until topping is set.
• Cool in pan and cut into squares.
• Makes 30 squares.

LOZ (ALMOND SWEETMEATS)

Steps:

• Combine the finely chopped pistachio nuts and caster sugar, and set aside.
• Combine the ground almonds and icing sugar with enough orange-blossom water to form a stiff paste.
• Knead until smooth and allow to rest for about 10 minutes.
• Shape the paste into small balls the size of a walnut, and using a teaspoon handle, make a small hole in each ball and fill it with the combined pistachio nuts and caster sugar; close the hole over the filling and reshape to a round shape.
• Roll the balls in icing sugar and place in small paper cups or on a serving plate. Decorate the top of each ball with a peeled pistachio nut.
• Serve with coffee.
• Note: To peel pistachio nuts, simmer for 3 minutes, drain and slip off skins; dry on a paper towel before use.

COCONUT SWEETMEATS

Steps:

• Butter a 12-by-17-inch baking sheet, and set aside. Place 1/2 cup desiccated coconut in an 8-inch-square baking pan; spread in an even layer.
• Combine the sugar, cream of tartar, and the water in a small saucepan, and stir to combine. Bring to a boil over medium-high heat, brushing down the sides of the pan with a pastry brush dipped in water to prevent crystallization. Clip on a candy thermometer, and cook, without stirring, until the temperature reaches 240 degrees.
• Pour the sugar mixture onto the prepared baking sheet in a constant, steady stream, holding the pan close to the surface; do not allow any stray drips to fall onto the baking sheet. Allow the poured syrup mixture to sit undisturbed until just warm to the touch on the surface.
• Using a wide offset spatula, lift the sides of the jelled syrup, and fold over into the middle. Repeat this process, adding 1 1/2 cups coconut and the vanilla extract, until the mixture becomes slightly stiff and opaque white, about 3 minutes.
• Quickly press into the coconut-lined pan; flatten into an even layer. Cover with the remaining 1/2 cup coconut, and press to adhere. Let sit 5 hours or overnight.
• Invert the pan to unmold. Carefully cut the coconut sweetmeat into eight 1-inch strips using a serrated knife. Cut each strip diagonally to make diamonds. Store in an airtight container for up to 2 weeks.