TIPSY SUGAR PLUMS

• 1 cup each pitted dates and prunes
• 1 cup each dried cranberries and apricots
• 1 cup toasted pecan halves
• 1 cup unsweetened desiccated coconut
• 1/3 cup dark rum or orange liqueur or orange juice
• 1/3 cup granulated sugar

Place dates, prunes, cranberries and apricots in a food processor. Pulse until fruit is coarsely chopped. Then turn into a medium-size bowl. Place nuts in food processor. Pulse until coarsely chopped. Add to fruit mixture, then add coconut. Drizzle in rum and stir until evenly mixed and moist. Place sugar in a pie plate. Using your hands, shape fruit mixture into 1-inch (2.5-cm) balls. Roll balls in sugar. Store between sheets of waxed paper in single layers in an airtight container. Sugar plums will keep well in the refrigerator several months or at room temperature several weeks. Their flavour improves with age.