Plum Pates De Fruits Recipes

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PATES DE FRUITS



Pates De Fruits image

Provided by Martha Stewart

Categories     Strawberry Recipes

Yield Makes about 120 1 1/4-inch pieces

Number Of Ingredients 5

4 3/4 cups sugar
9 tablespoons Vitpris
2.2 pounds passion fruit, strawberry or raspberry puree
Sanding sugar, for rolling
Nonstick vegetable cooking spray

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.

PLUM PATES DE FRUITS



Plum Pates de Fruits image

Our sugar plum take on the classic French fruit jellies are so easy that there's no reason not to make them yourself!

Provided by Martha Stewart

Categories     Dessert & Treats Recipes

Time 2h45m

Yield Makes 3 dozen

Number Of Ingredients 8

1 3/4 cups plum, blackberry, or raspberry puree (such as Boiron), or a combination, thawed if frozen
1 1/3 cups granulated sugar
1 teaspoon citric acid, such as Now Foods (available at amazon.com)
1/4 teaspoon kosher salt
1/3 cup light corn syrup
1/2 cup liquid fruit pectin, such as Ball (from 2 pouches; available at amazon.com)
Fine sanding sugar, for coating
Slivered pistachios (available at kalustyans.com), for leaves

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.)

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