Pate de Fruit

 

Pates de fruit are also known as fruit jellies. They are chewy candies with an intense fruit taste made from purees of fresh fruit. They look elegant, just like precious edible gems.

It is not difficult to make pates de fruit at home. The process is similar to jam making. You will need a candy thermometer and a bit of patience, but the result is extremely rewarding. Once you have made it once, you can’t stop wanting to experiment with other fruits to make an array of rainbow color fruit jellies.

I have decided to make some red heart pates de fruit, simply because I have these silicon ice cube molds from Ikea. These fruit jellies are usually set in a lined and oiled tray and cut into the desired shapes. If you plan to mold them in similar kind of silicon molds, make sure you spray the molds with a layer of oil so the jellies can be taken out easily.

I chose to use a mix of strawberries and peaches as using pure strawberry will result in a very dark shade of red. You will need to mix in some yellow fruit purée to obtain the bright red color. Peaches or mango are both suitable.

These pates de fruit are a great party idea to be served as petites fours and they are also great to make for the holidays.

It is a good recipe to make with kids. They love rolling the set jellies in the sugar and popping some in their mouths along the way.

 

Pate de Fruit

 

Strawberry and Peach Paté de Fruits Recipe
Makes about 40 hearts depending on size cutINGREDIENTS:

9 oz. strawberries fresh or defrosted from frozen
7 oz. peaches, fresh or canned
1 tablespoon lemon juice, fresh
2 cups sugar
5 teaspoons powdered pectin

METHOD:

1. Prepare an 8”x8” pan by lining it with parchment paper and spraying it with non-stick cooking spray (I use heart-shaped silicon molds sprayed with non-stick cooking spray).
2. Place the strawberries and peaches in a blender or food processor and process until well pureed.
3. Pour them through a mesh strainer into a medium saucepan, discarding any remaining fruit chunks. Stir in the lemon juice, 1/2 cup of the sugar and the powdered pectin, place the pan over medium-high heat, and insert a candy thermometer.
4. Cook the mixture, stirring constantly, until it is hot, around 140°F. Add the remaining 1.5 cups of sugar, and lower the heat to medium.
5. Continue to cook, stirring frequently, until the mixture registers 200°F. At this point, turn the heat to low and hold it at 200°F for 2-3 minutes. After this, return the heat to medium and bring it up to 225°F. This process will take some time, especially with the heat on medium, so be patient and stir continuously so the bottom doesn’t burn.
6. Once the fruit paste reaches 225°F, turn the heat to low and keep it at that temperature for an additional 2 minutes.
7. Remove the pan from the heat and pour the strawberry and peach pate de fruit mixture into the prepared pan, smoothing it into an even layer.
8. Allow the pate de fruit mixture to set at room temperature for several hours, until completely cooled and become firm. Use a sharp knife to cut it into the desired shapes, and roll the individual pieces with granulated sugar.
9. The strawberry and peach pate de fruits can be served immediately, or refrigerated in an airtight container for up to a week. If refrigerated, the pieces may need to be re-rolled in granulated sugar before serving.

Reklamlar