Strawberry Pate De Fruit Recipes

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.

STRAWBERRY PATE DE FRUIT

Steps:

• First, line a 9x5" bread loaf pan with parchment paper.
• Place the defrosted strawberries in a blender, and puree until completely smooth, about 3 minutes. You should have 2 cups of puree.
• Next, add the puree to a 2-quart saucepan, and clip a candy thermometer on the edge.
• Whisk together 1 cup of the sugar with the pectin, and then pour this into the strawberry puree. (Pectin can clump if you don't blend it with the sugar first).
• Turn the heat to medium-high, and cook the mixture, while constantly stirring until it comes to a simmer, about 5 minutes.
• Next, add the remaining cup of sugar to the pan, and continue to cook, while constantly stirring, until it reaches 235° F. Be patient, it will take at least 15-20 minutes, and it will seem to stay at 220° forever. Just keep stirring and letting it reduce.
• Once the mixture comes to 235°, remove it from the heat, and pour it into the prepared pan.
• Leave the pan at room temperature for 2-3 hours to set. I let mine set overnight, uncovered. If you live in a low humidity environment, you may want to cover it with plastic wrap.
• Remove the pâte de fruit from the pan, and using a knife dipped in sugar, cut it into cubes. Roll each cube in extra sugar, and place on a plate to serve.

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.

RASPBERRY PATE DE FRUIT

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.

STRAWBERRY PATE DE FRUITS

Steps:

• Line a rimmed 9x12" baking sheet (which is at least 1/4" deep) with parchment paper.
• Puree strawberries in blender until smooth. Transfer to a medium saucepan and bring to a boil over medium-high heat.
• Meanwhile, stir together pectin powder and 3 tbsp sugar. When puree boils, sprinkle powder over puree and stir until it dissolves; boil 2 minutes.
• Add 1 3/4 c sugar in 3 increments, stirring until it dissolves, then another 15 seconds after each addition.
• Add corn syrup, stir well, then cook 3 minutes or until slightly thickened.
• Off heat, add lemon juice and stir well. Pour into lined baking sheet and spread evenly. Allow to cool 2 hours, until set.
• With a sharp knife, cut into 1" squares. Taking a few pieces at a time, toss in remaining 3 tbsp sugar to coat. Keeps at room temperature in an airtight container up to 1 month.