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Pear Pâte de Fruit

Catherine Wiersema / Owner, Chocolats Passion, Portland, ME; Photo by Winky Lewis

    • 1 jar The Perfect Purée Pear Puree, thawed
    • 650 g. cane sugar
    • 25 g. yellow pectin
    • 180 g. glucose syrup
    • 15 g. citric acid
    • 15 g. water
Method:
1. Bring the Pear Puree and half the sugar to a simmer, stirring to mix.
2. In the meantime, thoroughly mix the rest of the sugar and the pectin.
3. Combine the citric acid and the water, swirl to melt the grains till the water looks clear.
4. Weigh the glucose syrup and reserve.
5. As soon as the purée comes to a boil, add the rest of the sugar/pectin and mix thoroughly.
6. As soon as it gets to a simmer again, add the glucose syrup and mix.
7. Place a probe thermometer in the pot and let it boil over medium heat (stir regularly to avoid scorching) until it reaches 225°F.
8. Pull from heat, add the citric acid/water and stir.
9. Pour into the quarter size pan lined (9″ x 13″) with a silpat.