Plum Candied Fruit Gelée Recipes

PLUM CANDIED FRUIT GELéE

Steps:

• Line a 7 X 11 inch cake pan with plastic wrap and set aside.
• Wash and dry the plums, cut into half, remove the pit and coarsely chop.
• Place the gelatin sheets in a bowl of cold water to soften.
• Cook the plums with the sugar and lemon over medium high heat, stirring frequently for about 20 minutes or until the plums have broken down and thickened. mixture should be above 200 degrees.
• Use an immersion blender to blend in any remaining pieces of skin, and continue to cook until thick and jam-like, about 10 more minutes.
• Discard the water the gelatin was in, and add the softened gelatin sheets to the fruit and stir well to blend smoothly.
• Pour the thickened mixture immediately into your pan and allow to cool for a few hours in the refrigerator.
• Once the candy has cooled, use a sharp knife to cut it into 1 to 1 1/2 inch squares.
• Roll each square in sugar, and store in the refrigerator until you are ready to serve them.

FRUIT GALETTE

Steps:

• In a food processor fitted with a steel blade, or in a large bowl, pulse or mix together flour, sugar and salt. In a measuring cup, lightly beat the egg, then add just enough cream to get to 1/3 cup. Lightly whisk the egg and cream together.
• Add butter to flour mixture and pulse or use a pastry cutter or your fingers to break up the butter. If using a food processor, do not over-process; you need chickpea-size chunks of butter. Drizzle the egg mixture (up to 1/4 cup) over the dough and pulse or stir until it just starts to come together but is still mostly large crumbs. Mix in lemon juice and zest if using.
• Put dough on lightly floured counter and pat it together to make one uniform piece. Flatten into a disk, wrap in plastic and chill for 2 hours, or up to 3 days.
• Heat the oven to 400 degrees. Roll the dough out to a 12-inch round (it can be ragged). Transfer to a rimmed baking sheet lined with parchment paper and chill while preparing the filling.
• Toss together fruit, all but a tablespoon of sugar, the salt, the lemon juice and zest, and the cornstarch. Use more cornstarch for juicy stone fruit and less for blueberries, raspberries and figs. Pile fruit on the dough circle, leaving a 1 1/2-inch border. Gently fold the pastry over the fruit, pleating to hold it in (sloppy is fine). Brush pastry generously with leftover egg and cream mixture. Sprinkle remaining sugar on the crust.
• Bake for 35 to 45 minutes, until the filling bubbles up vigorously and the crust is golden. Cool for at least 20 minutes on wire rack. Serve warm or at room temperature.