Pate de Fruit

Servings: 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
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.