Apricot Pâte De Fruit Recipes

APRICOT PâTE DE FRUIT

Steps:

• Lightly oil an 8-by-8-inch baking dish. Line the dish with a sheet of wax paper that extends 4 inches beyond the rim.
• Strain the apricot syrup from the can into a saucepan; reserve the apricots. Add the dried apricots to the saucepan and bring to a boil. Reduce the heat and simmer until the apricots are tender and most of the liquid has evaporated, 7 minutes.
• Transfer the contents of the saucepan to a food processor. Add the reserved canned apricots, the apricot preserves and the 1/2 cup of sugar. Process until smooth. Transfer the apricot puree to the saucepan and boil over moderately high heat, stirring often, until it has thickened and any excess liquid has evaporated, about 8 minutes.
• In a bowl, sprinkle the gelatin over the water in an even layer. Let stand until the gelatin softens, then microwave the water for 20 seconds to dissolve the gelatin completely. Stir the gelatin into the apricot puree. Scrape the mixture into the prepared dish and smooth the surface. Let cool to room temperature, then cover with plastic wrap and refrigerate overnight.
• Just before serving, unmold the apricot pâte de fruit onto a work surface. Peel off and discard the wax paper. Using a sharp knife, cut the pâte into 1-inch squares or tri­angles. Spread about 1/2 cup of sugar in a shallow bowl. Roll the pieces in the sugar to coat. Arrange on a platter and serve.
• MAKE AHEAD.
• The pâte de fruit can be prepared through Step 4 and refrigerated, covered, for up to 1 week. Dab with paper towels before proceeding.

FRUIT JEWELS (PATE DE FRUIT)

Steps:

• Place the applesauce, apricots, and sugar into a non-reactive 2-quart heavy-bottomed saucepan over medium-high heat. Mix together, then add the raspberries. The raspberries will dominate the flavor. If you want apricot-flavored Pate de Fruit, omit the raspberries. Using a hand-held immersion blender or whisk, combine all of the ingredients until smooth and homogenous. As the mixture cooks, the natural pectin in the fruit will cause the mixture to thicken. Continue to cook until it is thick, mixing constantly. To test for the correct consistency, dip a whisk in the mixture and hold horizontally in front of you. Watch as the mixture drips off the whisk and back into the pan. If the mixture stays on the whisk and beads up into small balls, like pearls, it is ready. If it drips back into the pan in thin strands, it needs to be cooked a little longer.
• When the mixture is a bit thicker than jam, pour it into a spouted container. Fill either a half-dome or triangle shaped flexipan, depending on the desired design of the jewels and let rest for 4 hours at room temperature. When the mixture has set, remove and roll each jewel in sugar. If you do not have a flexipan, you can pour the Pate de Fruit into a 10-inch bottomless tart mold or cake ring placed on a parchment paper-covered baking sheet. Let the Pate de Fruit cool and set, about 3 hours at room temperature. When the mixture has set, remove and roll each jewel in sugar. To unmold, run a sharp paring knife between the fruit and the mold and lift off the mold. (At this point the Pate de Fruit can be stored, well wrapped in plastic and in an airtight container, for up to 2 months.) Sprinkle the top of the Pate de Fruit with a thin layer of sugar and flip it onto another sheet of parchment paper. Remove the parchment that is now on top. Sprinkle this side with more sugar. Using a wet chef's knife or cutter, cut the Pate de Fruit into any shapes. Roll each piece completely in sugar and serve. Do not store in the refrigerator, as the humidity will make the sugar melt.