 | Peach Ginger Pate de FruitLiza Cheng |
| • | 225 g The Perfect Purée Peach Ginger blend, thawed |
| • | 22.5 g granulated sugar |
| • | 11 g apple pectin |
| • | 45 g glucose syrup or light corn syrup |
| • | 225 g granulated sugar |
| • | 6.75 g tartaric acid |
| Method: | |
| 1. | Weigh and portion all the ingredients. |
| 2. | Set up bain marie for your whisk, spatula and thermometer. |
| 3. | Prepare molds by spraying or using paper towels with vegetable oil to wipe the insides. |
| 4. | Sift together the first amount of sugar and apple pectin together. |
| 5. | Bring Peach Ginger blend to boil (or at 104 F degrees). |
| 6. | Add the sugar/pectin combo to the blend; make sure whisk to incorporate; return to boil. |
| 7. | Add glucose and return to boil. |
| 8. | Add the second amount of sugar and return to boil. |
| 9. | Keep heat at medium to medium/high level and continue to whisk until thermometer reached 223 F degrees. |
| 10. | Pull off heat and add tartaric acid. |
| 11. | Whisk vigorously and pour immediately into molds. |
| 12. | Give pate 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, you must 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. | |
