Raspberry Pate De Fruit Recipes

RASPBERRY PâTE DE FRUIT

Raspberry Pâte De Fruit image

Jacques Pépin on a French classic: "Pâtes de fruits, or fruit jellies, are very popular around the holidays-and usually expensive."

Provided by Ambervim

Categories Fruit

Time 30m

Yield 64 1"x1"

Number Of Ingredients 5

Ingredients

24 ounces raspberries, frozen thawed
1 1/4 cups seedless raspberry jam
1 cup sugar, plus more for coating
3 envelopes unflavored powdered gelatin (2 tablespoons)
3/4 cup water, cold

Steps:

Lightly oil an 8-by-8-inch baking dish. Line the dish with a piece of wax paper that extends 4 inches beyond the rim.
In a food processor, puree the thawed raspberries with the raspberry jam and the 1 cup of sugar. Strain the puree into a medium saucepan. Boil the puree over moderately high heat, stirring often, until reduced to 3 cups, about 10 minutes.
In a small bowl, sprinkle the gelatin over the water in an even layer. Let stand until the gelatin softens, then heat the water in a microwave for 20 seconds, until the gelatin dissolves completely. Stir the melted gelatin into the raspberry puree, then pour the mixture into the prepared dish. Let cool to room temperature, then cover with plastic wrap and refrigerate overnight.
Just before serving, unmold the pâte de fruit onto a work surface. Peel off and discard the wax paper. Using a sharp knife, cut the pâte into 1-inch squares or triangles. Spread about 1/2 cup of sugar in a shallow bowl. Roll the pieces in the sugar to coat. Arrange on a platter and serve.
Can store up to a week.

Nutrition Facts : Calories 36.1, Fat 0.1, Sodium 2.9, Carbohydrate 8.7, Fiber 0.8, Sugar 6.6, Protein 0.4

RASPBERRY PATE DE FRUIT

Raspberry Pate de Fruit image

Provided by Food Network

Categories dessert

Time 50m

Yield 40 pieces

Number Of Ingredients 5

Ingredients

22 ounces sugar, plus more for dusting
1/4 ounce pectin
20 ounces raspberry puree
4 ounces glucose
1/4 teaspoon citric acid

Steps:

Combine the sugar and pectin in a bowl. Heat the raspberry puree in a medium saucepan and add the sugar and pectin mixture. Bring to a boil, and then add the glucose. Allow the mixture to boil to 225 degrees F. Remove from the heat and add the citric acid. Pour the mixture into a half baking sheet lined with plastic wrap. Allow to cool completely. Once cooled, cut into desired shape and toss in sugar.

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