Fruit Jewels Pate De Fruit Recipes
RASPBERRY PATE DE FRUIT
Steps:
- Combine the sugar and pectin in a bowl. Heat the raspberry puree in a medium saucepan and add the sugar and pectin mixture. Bring to a boil, and then add the glucose. Allow the mixture to boil to 225 degrees F. Remove from the heat and add the citric acid. Pour the mixture into a half baking sheet lined with plastic wrap. Allow to cool completely. Once cooled, cut into desired shape and toss in sugar.
PLUM PATES DE FRUITS
Our sugar plum take on the classic French fruit jellies are so easy that there's no reason not to make them yourself!
Provided by Martha Stewart
Categories Dessert & Treats Recipes
Time 2h45m
Yield Makes 3 dozen
Number Of Ingredients 8
Steps:
- Set 2 silicone molds with 1 3/4-inch compartments (such as Matfer Bourgeat; available at webstaurantstore.com) on baking sheets. Combine puree and half of granulated sugar in a medium saucepan. Bring to a boil, stirring frequently, until sugar has dissolved. Add remaining granulated sugar, citric acid, and salt. Return to a rolling boil, stirring, until sugar has dissolved.
- Stir in corn syrup and pectin. Cook, stirring frequently, until mixture reads 221 degrees on a candy thermometer, about 20 minutes. (Mixture should be quite thick and bubbles larger and less frequent; it should form a definite "sheet" when a spoon is dipped into pan and then held above it.) Very carefully transfer to a liquid-measuring cup and pour into molds, filling each cup just to top. Let cool completely, about 2 hours.
- Carefully pop pates de fruits out of molds. In a shallow bowl, toss with sanding sugar. Stick one or two pistachio "leaves" in top of each just before serving. Store in an airtight container at room temperature up to 2 weeks. (If sanding sugar has dissolved, toss pates de fruits in more before serving.)
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BLACKBERRY PATE DE FRUIT – BLACKBERRY VANILLA FRUIT JELLIES
From baking-sense.com
- In a medium sized saucepan, bring the blackberry juice to a boil. Whisk in the pectin/sugar and return the mix to a boil.
PASSION FRUIT PâTE DE FRUIT (FRUIT JELLIES, OR GUMMIES)
From blossomtostem.net
- Scale out all the ingredients in separate bowls. Line an 8×8-inch pan with parchment paper. In a small bowl, mix the cream of tartar with the water. Set aside.
- In another small bowl, mix the pectin with the 30 grams of sugar until thoroughly combined. In a tall, heavy bottomed saucepan (I use a 2 quart All-Clad, this bubbles up, and sugar burns are b*@$# so don’t go smaller) add the passion fruit puree and the pectin and sugar mixture and heat over medium-high heat, stirring constantly, until it comes to a boil.
- Heat the glucose in the microwave for about 15 seconds or until it is a pourable consistency. Add the glucose and the remaining sugar to the saucepan and cook (keep stirring) to 106ºC/222°F. It will bubble up significantly, so be prepared. When it reaches temperature, remove from the heat. Stir in the cream of tartar solution. Then add the apricot liqueur or kirsch, stir, and quickly pour into the prepared pan. Let it set, undisturbed at room temperature, for several hours or overnight, until firm.
- Remove from the pan and cut with a sharp knife into 1-inch squares. Place some granulated sugar in a shallow bowl and roll each piece in sugar. Store in an airtight container for up to two days. Wrap in candy wrappers if keeping for more than a couple of days.
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