Pates De Fruits Recipes

FRUIT JEWELS (PATE DE FRUIT)

Steps:

• Place the applesauce, apricots, and sugar into a non-reactive 2-quart heavy-bottomed saucepan over medium-high heat. Mix together, then add the raspberries. The raspberries will dominate the flavor. If you want apricot-flavored Pate de Fruit, omit the raspberries. Using a hand-held immersion blender or whisk, combine all of the ingredients until smooth and homogenous. As the mixture cooks, the natural pectin in the fruit will cause the mixture to thicken. Continue to cook until it is thick, mixing constantly. To test for the correct consistency, dip a whisk in the mixture and hold horizontally in front of you. Watch as the mixture drips off the whisk and back into the pan. If the mixture stays on the whisk and beads up into small balls, like pearls, it is ready. If it drips back into the pan in thin strands, it needs to be cooked a little longer.
• When the mixture is a bit thicker than jam, pour it into a spouted container. Fill either a half-dome or triangle shaped flexipan, depending on the desired design of the jewels and let rest for 4 hours at room temperature. When the mixture has set, remove and roll each jewel in sugar. If you do not have a flexipan, you can pour the Pate de Fruit into a 10-inch bottomless tart mold or cake ring placed on a parchment paper-covered baking sheet. Let the Pate de Fruit cool and set, about 3 hours at room temperature. When the mixture has set, remove and roll each jewel in sugar. To unmold, run a sharp paring knife between the fruit and the mold and lift off the mold. (At this point the Pate de Fruit can be stored, well wrapped in plastic and in an airtight container, for up to 2 months.) Sprinkle the top of the Pate de Fruit with a thin layer of sugar and flip it onto another sheet of parchment paper. Remove the parchment that is now on top. Sprinkle this side with more sugar. Using a wet chef's knife or cutter, cut the Pate de Fruit into any shapes. Roll each piece completely in sugar and serve. Do not store in the refrigerator, as the humidity will make the sugar melt.

STRAWBERRY PàTE DE FRUIT

Steps:

• Line a rimmed 9" x 12" baking sheet (with at least a 1/4-inch rim) with parchment paper. Puree strawberries in a blender until smooth. Mix pectin and 3 tablespoons sugar in a bowl. Transfer puree to a 2-quart saucepan and bring to a boil over medium-high heat. Sprinkle pectin-sugar mixture onto puree and stir until pectin dissolves. Continue to boil for 2 minutes. Add 1 3/4 cups sugar in 3 parts, stirring after each addition and waiting 15 seconds between additions. Add corn syrup; cook mixture until it thickens slightly, about 3 minutes. Remove from heat; stir in juice. Pour mixture into baking sheet, spread evenly and let set 2 hours. Cut jelly into 1-inch squares or other shapes using a sharp knife. Toss squares, a few at a time, in remaining 3 tablespoons sugar. Store at room temperature in an airtight container for up to 1 month.

PATES DE FRUITS

Steps:

• In a medium bowl, combine 2 cups of the sugar and the Vitpris. Mix well; set aside. Spray a rimmed baking sheet with cooking spray, and line with parchment paper. Spray again; set aside.
• In a large stockpot, combine the remaining 2 3/4 cups sugar with the fruit puree. Bring to a boil, whisking constantly. Whisk in Vitpris mixture. Cook, whisking constantly, for 3 minutes. Pour onto prepared baking sheet. Tap on work surface to evenly distribute. Let stand until cool and completely set, at least one hour, and up to overnight.
• Line a baking sheet with parchment paper; set aside. Using a 1 1/4-inch round cutter or a knife, cut into rounds or squares. Roll in sanding sugar to coat. Place on prepared baking sheet. Let stand, uncovered, at room temperature, for at least 2 hours before serving. May be stored at room temperature, uncovered, for up to 2 days.

STRAWBERRY PâTE DE FRUITS RECIPE

Steps:

• Gather the ingredients.
• Prepare an 8 x 8-inch pan by lining it with aluminum foil or parchment paper and spraying it with nonstick cooking spray.
• Place the strawberries in a blender or food processor and process until very well pureed.
• Pour them through a mesh strainer into a medium saucepan, discarding any remaining fruit chunks.
• Stir in the lemon juice and 1/2 cup of the sugar, place the pan over medium-high heat, and insert a candy thermometer.
• Cook the mixture, stirring constantly, until it is hot, around 140 F.
• Add the remaining 1.5 cups of sugar and the liquid pectin, and lower the heat to medium.
• Continue to cook, stirring frequently, until the mixture registers 200 F.
• At this point, turn the heat to low and hold it at 200 F for 2 to 3 minutes.
• After this, return the heat to medium and bring it up to 225 F. This process will take some time, especially with the heat on medium, so have patience and be diligent in stirring frequently so the bottom doesn't scorch.
• Once the fruit paste reaches 225 F, turn the heat to low and keep it at that temperature for an additional 2 to 3 minutes.
• Remove the pan from the heat and scrape the strawberry pate de fruit mixture into the prepared pan, smoothing it into an even layer.
• Allow the pâte de fruit mixture to set at room temperature for several hours, until completely cool and firm. Use a sharp knife to cut it into very small squares, and roll the individual pieces in granulated sugar.

PLUM PATES DE FRUITS

Steps:

• Set 2 silicone molds with 1 3/4-inch compartments (such as Matfer Bourgeat; available at webstaurantstore.com) on baking sheets. Combine puree and half of granulated sugar in a medium saucepan. Bring to a boil, stirring frequently, until sugar has dissolved. Add remaining granulated sugar, citric acid, and salt. Return to a rolling boil, stirring, until sugar has dissolved.
• Stir in corn syrup and pectin. Cook, stirring frequently, until mixture reads 221 degrees on a candy thermometer, about 20 minutes. (Mixture should be quite thick and bubbles larger and less frequent; it should form a definite "sheet" when a spoon is dipped into pan and then held above it.) Very carefully transfer to a liquid-measuring cup and pour into molds, filling each cup just to top. Let cool completely, about 2 hours.
• Carefully pop pates de fruits out of molds. In a shallow bowl, toss with sanding sugar. Stick one or two pistachio "leaves" in top of each just before serving. Store in an airtight container at room temperature up to 2 weeks. (If sanding sugar has dissolved, toss pates de fruits in more before serving.)

MANGO PâTES DE FRUITS

Steps:

• 1. Prepare an 8x8-inch square pan by lining it with aluminum foil or parchment paper and spraying the bottom with nonstick cooking spray.
• 2. Cook mango pulp and sugar together in a medium saucepan over low heat until they form a very thick syrup. Depending on the thickness of your pulp, it will take between 30 minutes - 1 hour. The syrup should thickly coat the back of a spoon or spatula.
• 3. Once the syrup has thickened enough, add the butter and cook for 3 minutes more, stirring constantly.
• 4. Remove from the heat and stir in the pectin while hot. Pour immediately into prepared pan.
• 5. Allow to cool to room temperature. Cover pan with foil and refrigerate overnight until set.
• 6. Once the candies are completely set, cut them into small squares with a knife dipped in water. They can be rolled in granulated sugar or left plain. The sugar makes them easier to store and stack, as it prevents them from sticking together.
• 7. Candies can be stored in the refrigerator in an airtight container for 2-3 days.

APPLE PâTES DE FRUITS

Steps:

• 1. Prepare an 8x8 pan by lining it with aluminum foil or parchment paper and spraying it with nonstick cooking spray.
• 2. In a small bowl, combine the powdered pectin and the first quantity of sugar (1) and mix well. Have the second quantity of sugar (2), the corn syrup, and the lemon juice near the stove, as once you start cooking the candy, the recipe moves quickly and you will need to have everything prepared and within easy reach.
• 3. Peel the apples and place them in a large pot of simmering water with the split vanilla pod. Poach the apples for 45 minutes or until very tender. Remove them from the water and allow them to cool briefly. Remove the cores and place the apples in a blender or food processor and process until they are a smooth puree.
• 4. Place the puree in a medium saucepan over medium-high heat and bring it to a simmer. Once simmering, add the pectin-sugar mixture while whisking continuously. Once incorporated, add the second amount of sugar (2) in several batches, and continue to whisk constantly until the candy comes to a boil.
• 5. Once it boils, add the corn syrup and continue to cook and whisk. Insert a candy thermometer and continue to boil, whisking constantly, until the mixture reaches 225 degrees F. This process takes awhile--usually about 20-30 minutes, depending on your pan and heat. Alternate whisking with scraping the bottom of the pan with a rubber spatula to prevent scorching. At first the candy will be fairly thin, but as it cooks it will thicken and start to spatter, so watch your hands. When it is ready the candy will be quite thick, and will mass together and pull away from the sides of the pan.
• 6. Once the proper temperature is reached, remove the pan from the heat and immediately whisk in the lemon juice.
• 7. Scrape the candy into the prepared pan and smooth it into an even layer. Allow it to set at room temperature for at least 3-4 hours, or overnight.
• 8. Carefully remove the candy from the pan and peel off the foil backing. Cut it into small 1-inch squares and dredge the squares in granulated sugar to serve. Store Apple Pâtes de Fruits in an airtight container in the refrigerator, and roll them in sugar again after refrigeration.