1/2 cup pistachios, finely ground
1/2 cup pecans, finely ground1 1/2 cups walnuts, finely ground
1/2 cup dried sour cherries, finely chopped
1/2 cup dried Black Mission figs, finely chopped
1/2 cup dried Turkish Apricots, finely chopped
1/2 cup dried Medjool dates, pitted, peeled and finely chopped
1/2 cup candied orange peel, finely chopped
1/2 cup dried cranberries, finely chopped
1 tablespoon apple juice
2 tablespoons Southern Comfort liqueur
3/4 teaspoon ground cinnamon
1/8 teaspoon ground ginger
1/4 teaspoon sea salt
1 (12oz) bag Ghiradelli Semi Sweet Chocolate Chips
Organic powdered sugar for dredging.
Combine nuts and fruits in a large mixing bowl, tossing to evenly mix. Add cinnamon, ginger and salt; toss again to evenly distribute. Add Southern Comfort and apple juice and mix well, as you would for meatloaf, until thoroughly mixed. Pinch off fruit mixture by 1 1/2 teaspoons and roll into balls. Arrange balls in a single layer on a parchment lined baking sheet and set in a cool, dry place. Let set, uncovered, for 24 hours.
5 tablespoons apple juice
4 tablespoons Southern Comfort liqueur
1 tablespoon molasses (do not use blackstrap)
Whisk all ingredients together in a small bowl. Dip each ball into glaze mixture making sure to coat evenly and completely. Arrange balls in a single layer on parchment lined baking sheet and set in a cool dry place. Let set, uncovered, for 24 hours. Reserve remaining glaze and store , refrigerated, in an airtight container. Repeat process, then discard glaze.
On the third day, roll each cured ball into powdered sugar and shake off excess; set aside. Melt chocolate chips over a double boiler until creamy and smooth. Working quickly, dip each sugared ball into melted chocolate, making sure to coat completely and place on a parchment lined baking sheet. You may find it easier to use a teaspoon to do this. Allow chocolate covered balls to set, about 8 hours or so, then dust with additional powdered sugar. Store in an airtight container.
Makes about 5 dozen.