From Chef Amy Hoyt

• 1 cup apricots, coarsely chopped

• 1/2 cup figs or pitted dates

• 1/2 cup golden raisins

• 1 cup pecans, coarsely chopped or broken into pieces

• 1/2 cup shredded coconut

• 1/4 cup dark rum or brandy or your choice of liquor

• pink or purple sugar for rolling the sugar plums

Place all ingredients, except the colored sugar, in the bowl of a food processor and blend until a smooth paste forms. If the mixture seems too dry, add more brandy, if it seems too sticky, add more coconut. The mixture should be firm enough to hold its shape but soft enough to hold the decorative sugar on the surface.

Scoop small balls of the mixture and roll in the colored sugar. Place in mini-muffin cups if desired. Chill until firm, about 20-30 minutes. Makes about 24 bite-size balls