 | Pate de FruitServings: 50 Serving size: 1 inch portion |
| • | 16 oz. any The Perfect Purée of Napa Valley fruit puree |
| • | 8 oz. sugar |
| • | 3 oz. liquid pectin |
| • | 6 oz. sugar |
| Method: | |
| 1. | In a heavy bottom sauce pan bring The Perfect Purée fruit puree and 8 oz. of sugar to 222°. |
| 2. | Add in the liquid pectin and 6 oz. of sugar and continue to cook to 230°. |
| 3. | Transfer to a one-third hotel pan and cool to room temperature. |
| 4. | Cut into 1″ cubes. |
| Serving Suggestion: | |
| Coat with the superfine sugar and serve. | |