Harper’s Book of Facts, 1905.
A thick and luscious syrup made in some Arabic countries, most notably Syria, it consists of wine that has been reduced plus the juice of dates and figs.
The World Encyclopedia of Food by L. Patrick Coyle, 1982.
The original sugarplums were made in Portugal of fresh black figs or green plums, cooked and recooked for days on end in ever-thickening sugar syrups, to produce a sort of glaceed fruit. Prunes, figs, dates and other dried fruits are now prepared as sugarplums. All can be wrapped in plain or colored foil, to be hung on the tree, or given as small gifts.
Visions of Sugarplums by Mimi Sheraton, 1968.
