Sugarplum Entertaining for the Sweetest Gathering (December 22 – December 28)

The holidays glow with joyous camaraderie and social merriment. Tchaikovsky’s” Nutcracker Suite” continually offers nostalgic memories while sharing the traditions of Christmas with the youngest generation. Traditions of sugarplums offer fantasy cuisine and sugarplums brighten any table design. Enjoy my Black Forest Jubilee Sugarplums!

Black Forest Jubilee Sugarplums

Melt 1 – 18 oz. jar of blackberry jam and 1 – 10 oz. jar of black raspberry preserves. Add 1/2 cup of brandy. Cook until boiling. Marinate and refrigerate 15 oz. of pitted dark sweet cherries (with 1/2 of the juice from the can) in the cooked syrup overnight.

Blanch and peel fresh plums by dipping the plums into boiling water for 6 seconds and removing straight into ice water. Remove the seed. In a pot on the stove, boil 2 cups of water, 1 cup of sugar and 1/2 cup of Grand Marnier liqueur. Marinate and refrigerate the fresh plums overnight in the cooked syrup.

When ready to serve, insert the marinated cherries into the seed cavity of each plum. Roll in each plum in crystallized sugar for a good sugar-coated appearance. Serve with your favorite dessert or as a stacked fruit dessert! © Kelly McBride Loft

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