A little etymological puzzle is this: Why are sweetbreads meat, and sweetmeats confectionery? My Shorter Oxford Dictionary did not provide an answer. But anyway, in search of a sweet treat I made these sweetmeats. An Alison Holst recipe – Cherry Truffles.
200 gms wine biscuits, crushed
1 ½ cups dessicated coconut
12 – 20 glacé cherries (someone had given me a packet of the green ones, so great to get rid of them at last)
100 gms melted butter
200 gms sweetened condensed milk
¼ cup sherry or brandy or kirsch
extra coconut for coating
Crush biscuits to a fine powder in food processor, and mix with coconut and chopped cherries in a large bowl. Melt the butter, remove from heat and stir in condensed milk. Add alcohol of choice, then pour into crumbs mix. Roll into small balls and coat with extra coconut. (I found it easier to roll into a ball between the palms of my hands, and sprinkle the coconut for coating there; rolling on a plate, the ball lost shape). Refrigerate. And eat. We took a dozen around to a friend’s house when we went for coffee on Sunday … they disappeared VERY quickly!