Here at The Festive Table we love a challenge. So, last year around this time, together with a group of adventurous kids, we tried to make Sugar Plums. We were unsuccessful though and although the goop we made tasted great, it looked terrible and I can't imagine it ever would have made itself into a Sugar Plum.
After some time, we have perfected our recipe and you will be surprised to know that it contains NO plums and a surprisingly low amount of sugar. We are smitten with this dark, rich little treat and plan to make it and serve it all throughout the holidays! We are not ready to give up up our recipe, but thought we would share just to entice you to take up the adventure yourself and report back.
It should be noted that I realized (on my own and obviously without the help of enthusiastic young bakers!), these Sugar Plums pair extraordinarily well with luscious fortified or dessert wine, and especially one in particular called 'D'oro' by Vista D'oro Winery located in the Campbell Valley just outside of Vancouver, BC, Canada. This is a red blend (grapes from Osoyoos, BC) that is fortified with walnut brandy distilled from walnuts harvested from four huge trees at Vista D'oro and then barrel aged 'solera style' in the winemaker's cellar at the winery. He has had former bourbon barrels shipped from Kentucky to age the wine in. The solera was started in 2007 and this wine has won several awards - including a bronze at the Shanghai International Wine Festival in 2012 and it was placed on the 2013 dessert menu at the Lieutenant Governor General of BC's official residence.
I was lucky enough to get a bottle of this from my Canadian friend, the Winellama (
) who knows the winemaker. Its Christmas cake, dried fig, plum and sultanna profile, along with rich baking spices, vanilla, leather and strong mocha are perfect company to those Sugar Plums. Enjoy!