Christmas in July is nearly over, but there’s still one more Christmasy treat you can enjoy before it’s too late—sugarplums. There are a variety of traditional recipes for sugarplums. This is not one of those. It’s one that was inspired by a delicious plum cobbler recipe with marzipan in the topping.
Meijer currently has plums in the bag that are sweet, juicy, and flavorful. The ones this week are pluots—a cross between plums and apricots that are equally enjoyable just eaten plain or used in recipes. Regular plums are also good for making this treat. The bags of plums at Meijer weigh several pounds, so there are plenty of plums for making a few sugarplums, the cobbler that inspired the recipe, and some of the plum jam shown in the video above (which you could also make raw, by the way).
Feel free to use either marzipan or almond paste for this recipe. Marzipan is smoother, sweeter, and more like candy, while almond paste is denser with almonds, coarser, and a little less sweet. The almond paste was used for this recipe, but either is fine. You can find both in the baking section, either in small cans or in boxes.
You can make these sugarplums on demand, one at a time when you get the craving, or you can use up the whole bag of plums making them; it’s up to you.
Here’s the recipe:
1 plum or pluot, halved and pitted
1 T. marzipan or almond paste
Sprinkle of coconut palm or other natural sugar
Roll the almond paste into a ball. Sprinkle it with coconut palm sugar. Place it in the empty cavity of one of the plum halves, where the pit used to be. Top with the other plum half to hide the almond paste inside, and enjoy. Or, to increase the amount of almond paste per treat, just put an almond paste ball in each half of the plum. Either way, this is a quick and easy treat.