Strawberry Pâte De Fruits Recipes
STRAWBERRY PATE DE FRUITS
Make and share this Strawberry Pate De Fruits recipe from Food.com.
Provided by DrGaellon
Categories Candy
Time 2h30m
Yield 85 candies
Number Of Ingredients 6
Steps:
- Line a rimmed 9x12" baking sheet (which is at least 1/4" deep) with parchment paper.
- Puree strawberries in blender until smooth. Transfer to a medium saucepan and bring to a boil over medium-high heat.
- Meanwhile, stir together pectin powder and 3 tbsp sugar. When puree boils, sprinkle powder over puree and stir until it dissolves; boil 2 minutes.
- Add 1 3/4 c sugar in 3 increments, stirring until it dissolves, then another 15 seconds after each addition.
- Add corn syrup, stir well, then cook 3 minutes or until slightly thickened.
- Off heat, add lemon juice and stir well. Pour into lined baking sheet and spread evenly. Allow to cool 2 hours, until set.
- With a sharp knife, cut into 1" squares. Taking a few pieces at a time, toss in remaining 3 tbsp sugar to coat. Keeps at room temperature in an airtight container up to 1 month.
Nutrition Facts : Calories 23.8, Sodium 0.7, Carbohydrate 6.2, Fiber 0.1, Sugar 5.5
STRAWBERRY PATE DE FRUIT
Strawberry pâte de fruits, small batch candy recipe.
Provided by Christina Lane
Categories Candy
Time 35m
Number Of Ingredients 3
Steps:
- First, line a 9x5" bread loaf pan with parchment paper.
- Place the defrosted strawberries in a blender, and puree until completely smooth, about 3 minutes. You should have 2 cups of puree.
- Next, add the puree to a 2-quart saucepan, and clip a candy thermometer on the edge.
- Whisk together 1 cup of the sugar with the pectin, and then pour this into the strawberry puree. (Pectin can clump if you don't blend it with the sugar first).
- Turn the heat to medium-high, and cook the mixture, while constantly stirring until it comes to a simmer, about 5 minutes.
- Next, add the remaining cup of sugar to the pan, and continue to cook, while constantly stirring, until it reaches 235° F. Be patient, it will take at least 15-20 minutes, and it will seem to stay at 220° forever. Just keep stirring and letting it reduce.
- Once the mixture comes to 235°, remove it from the heat, and pour it into the prepared pan.
- Leave the pan at room temperature for 2-3 hours to set. I let mine set overnight, uncovered. If you live in a low humidity environment, you may want to cover it with plastic wrap.
- Remove the pâte de fruit from the pan, and using a knife dipped in sugar, cut it into cubes. Roll each cube in extra sugar, and place on a plate to serve.
Nutrition Facts : Calories 55 calories, Carbohydrate 14 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 0 grams fat, Fiber 0 grams fiber, Protein 0 grams protein, SaturatedFat 0 grams saturated fat, ServingSize 1, Sodium 1 grams sodium, Sugar 13 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 0 grams unsaturated fat
STRAWBERRY PàTE DE FRUIT
Provided by Francois Payard
Categories Candy Dessert Christmas Cocktail Party Low Fat Vegetarian Kid-Friendly Low Cal Oscars Wedding New Year's Eve Strawberry Fall Spring Summer Winter Birthday Shower Healthy Vegan Christmas Eve Engagement Party Party Self Fat Free Kidney Friendly Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes about 85 jellies
Number Of Ingredients 6
Steps:
- Line a rimmed 9" x 12" baking sheet (with at least a 1/4-inch rim) with parchment paper. Puree strawberries in a blender until smooth. Mix pectin and 3 tablespoons sugar in a bowl. Transfer puree to a 2-quart saucepan and bring to a boil over medium-high heat. Sprinkle pectin-sugar mixture onto puree and stir until pectin dissolves. Continue to boil for 2 minutes. Add 1 3/4 cups sugar in 3 parts, stirring after each addition and waiting 15 seconds between additions. Add corn syrup; cook mixture until it thickens slightly, about 3 minutes. Remove from heat; stir in juice. Pour mixture into baking sheet, spread evenly and let set 2 hours. Cut jelly into 1-inch squares or other shapes using a sharp knife. Toss squares, a few at a time, in remaining 3 tablespoons sugar. Store at room temperature in an airtight container for up to 1 month.
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