Thursday, January 6, 2011

On the Twelfth Day of Christmas…

December 2010 524

And, we’re back! I hope you all had a happy and relaxing Christmas. We certainly did!

Today is Epiphany, the ancient feast celebrating the day Wise Men arrived in Bethlehem to bring their gifts to the Baby Jesus. I thought it was just as good a time as any to present you all with a gift of my own. No, it’s not a new post, though hopefully y’all are happy I’m back. It’s a new recipe! I invented in honor of the sugarplums that never got made and served it following our traditional Christmas dinner roast beef.

December 2010 505December 2010 521

Sugarplum Pie
If you like pecan pie, you’ll love this.
Makes one 9-inch pie

One 9-inch single crust, rolled out, fitted into a pie plate, and edge trimmed and crimped
3 eggs
2/3 c. firmly packed dark brown sugar
¼ t. salt
¼ c. unsalted butter, melted
1 c. light corn syrup
1 T flour
1 t. vanilla extract
2 T brandy
1 t. grated orange rind
¼ t. ground nutmeg
¼ t. ground cinnamon
1/8 t. ground cloves
1 c. chopped walnuts
1/2 c. chopped Medjool dates
¼ c. chopped dried apricots
¼ c. chopped dried figs
sanding sugar

Preheat oven to 375F. Crack the eggs over a large bowl. Add the brown sugar, salt, melted butter, and corn syrup and whisk together until well blended. Blend in the flour. Stir in the vanilla, brandy, orange rind, cinnamon, cloves, and nutmeg, then stir in the nuts, dates, apricots and raisins. Pour the filling into the pie crust. Sprinkle the top liberally with sanding sugar. Place in the oven and bake until the filling is set, 35 to 40 minutes; the pastry should be golden brown and a knife inserted in the center should come out clean. Let cool on a wire rack. Serve slightly warm or cool with a dollop of whipped cream or a scoop of vanilla ice cream, if you wish.

1 comment:

  1. It looks delish! And what a sweet Picture of you and the babies cuddled on the couch with kitty and blankies:)


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