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Catholic Recipe: Nut-Topped Dates

    INGREDIENTS

  • 2 Tablespoons sugar
  • 1 teaspoon grated orange peel
  • 1 package (about 8 ounces) pitted dates
  • pecan halves
  • Details

  • Yield: 2 1/2 dozen
  • Prep Time: 20 minutes
  • Difficulty:
  • Cost: $$$$
  • For Ages: 6+
  • Origin: Egypt

Feasts

St. Macarius the Younger before he became a hermit was a sugarplum merchant. Sugarplums, formerly the term for candied fruits, now is a more general term for all candied sweets. He is the patron of pastry cooks and confectioners. Making confections, such as these nut-topped dates, is appropriate to honor this saint. His feast day is January 2, although it is no longer on the General Roman Calendar.

DIRECTIONS

Mix sugar and orange peel in cup. Open dates; place in single layer on wax paper; insert pecan halves; sprinkle with orange sugar. Store in layers in covered container in cool place. Makes about 2-1/2 dozen.

Recipe Source: Cook's Blessings, The by Demetria Taylor, Random House, New York, 1965
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