• 4 oz. dried figs (2/3 cup)
• 1/3 cup whole or slivered almonds (2 oz.) toasted
• 1 tbsp. cocoa powder
• ½ tsp. ground cinnamon
• ¼ cup honey
• 1 tsp. Orange Zesto
• 2 tsp. amaretto liqueur or ¼ tsp. pure almond extract
• ¼ cup sugar

In a food processor, combine figs, almonds, cocoa and cinnamon; pulse just until the almonds and figs are the size of peppercorns. Add honey, Orange Zesto and amaretto or almond extract and pulse 3 or 4 times more, just until mixed in.
Spread the sugar in a pie plate or shallow dish. Form the fig mixture into 1-inch balls and roll in sugar. (the sugarplums can be stored in an airtight container in a cool, dry place for up to 1 week)

Makes about 2 dozen sugarplums.

In a food processor, combine apricots and hazelnuts; pulse just until finely chopped. Transfer to a medium bowl. Stir in sugar, rum and Orange Zesto. Roll the mixture into 1-inch balls, arranging them close together in rows on a baking sheet; set aside.
In the top of a double boiler over hot, not boiling, water, melt chocolate. Remove the top pan from the heat and let stand for 1 minute to cool slightly. Dip a table knife into the melted chocolate and drizzle it decoratively over the tops of the candies. (Alternatively, spoon the chocolate into a plastic sandwich bag and cut a tiny hole in one corner. Pipe the chocolate over the candies.) Refrigerate until the chocolate has set, at least 30 minutes. (The rum balls can be stored in an airtight container in the refrigerator for up to 1 week.)
Makes about 2 dozen rum balls.

Approximately 8 servings.

PRUNES SEEPED IN TEA

Prune-fanciers will adore this tea with either of the above desserts.

• 1 lb. unpitted prunes
• 2 tbsp. honey
• 2 tsp. lemon juice (bottled is fine)
• 2 tsp. Lemon Zesto
• jasmine or black currant tea bags

Place prunes, honey, lemon juice and Lemon Zesto in a medium-sized saucepan. Add 1 cup water and bring mixture to a boil. Remove the pan from the heat, add tea bags and let seep for 3 minutes.
Remove the tea bags and let the prunes stand for a few more minutes.

Serves 4