 | Fruit Purée Pâte de Fruit32 pieces (cut into 1 1/2” squares) Liza Cheng |
| • | 1800 g. The Perfect Purée Green Apple Puree, thawed |
| or Kiwi, | |
| or Apricot, | |
| or Blackberry, | |
| or Blueberry, | |
| or Mango, | |
| or Papaya, | |
| or Pear, | |
| or Pink Guava, | |
| or Red Raspberry, | |
| or Strawberry, | |
| or Lychee, | |
| or Cherry, | |
| or Coconut, | |
| or White Peach, | |
| or Banana, | |
| • | 180 g. sugar |
| • | 44 g. apple pectin |
| • | 1800 g. sugar |
| • | 360 g. glucose |
| • | 27 g. tartaric acid |
| Method: | |
| 1. | Weigh and portion all the ingredients. |
| 2. | Set up bain marie for whisk, spatula and thermometer. |
| 3. | Prepare molds by spraying with vegetable oil. |
| 4. | Sift together the first amount of sugar and apple pectin together. |
| 5. | Bring puree to boil (or at 104°F). |
| 6. | Add the sugar/pectin combo to puree; make sure whisk to incorporate; return to boil. |
| 7. | Add the 2nd amount of sugar and return to boil. |
| 8. | Add glucose and return to boil. |
| 9. | Keep heat at medium to medium/high level and continue to whisk until thermometer reached 223°F. |
| 10. | Pull off heat and add tartaric acid. |
| 11. | Whisk vigorously and pour immediately into molds. |
| 12. | Give pâte de fruit at least 8-10 minutes to set and cool. |
| 13. | Un-mold or cut into desired pieces. |
| 14. | Toss in sugar and serve. |
| Notes: | |
| Method #5 through #11, continuously whisk to avoid puree from burning. | |
| Store pate de fruit in a tight sealed container away from heat; can be stored at room temperature. | |
| Shelf-life of pate de fruit is 2 weeks. | |