Total Time

　　20 minutes

　　These classic candies (called sweetmeats by the British) look sinful but are little more than dried apricots, figs, and plums dusted with nuts, cocoa, or sugar.

　　

Ingredients

Makes 20 bonbons

　　

Fruit options (choose one)

Each version makes 20 bonbons. To chop the fruit, use a heavy chef's knife or a food processor set on pulse.

　　

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

　　

Step 1

1. Mix the dried fruit and spices with your hands until well combined.

　　

Step 2

2. 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.

　　

Step 3

3. 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.

　　Tip:

　　You can chop the fruit the night before making this recipe and store it, covered, in the refrigerator (fruit is easier to shape when it's chilled than at room temperature).