Strawberry Pàte De Fruit Recipes

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.

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 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.

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.

STRAWBERRY LEMON PâTE DE FRUIT

Steps:

• Juice of half a lemon (if experimenting with other fruit purees, be sure to use 1 tablesp0on minimum with any fruit puree as the acid is necessary).
• additional sugar for coating.
• Spray a 9X9 baking pan with oil and then line it with plastic wrap. Lightly oil it again. Bunch the plastic at the tops of the pan so that the plastic wrap will not stretch and rip from the weight of the jellies (wish I had taken a picture of this--sorry!). Smooth the bottom so that there are as few air pockets as possible. Set aside.
• Set up a food processor or blender and place it on a scale. Grate the zest of one lemon into it. Squeeze the juice of 1 1/2 large and juicy lemons into it (use more lemons if your lemons are dry or small--this is basically to taste, i.e., how much lemon do you want in your strawberry?). Then add strawberries to reach one pound (16 oz); I recommend using frozen if you are off season. Puree until smooth.
• Open the pectin packets and place them next to the stove (I use a deep but narrow bowl to prevent them from spilling).
• Combine the puree and 3 cups of sugar in a 4 qt heavy saucepan (Greweling says you can use 2 qt but mine boiled over). Attach a thermometer and stir over medium high heat. Keep stirring until the fruit sugar mix reaches 238°F Be sure to stir constantly to prevent the fruit from scorching on the bottom of the pan; it is best to use a silicone spatula to continually scrape at the bottom of the pan.
• When the puree reaches 238 F, add the pectin and return to a boil, still stirring. Stir at a boil for 1 minute.
• After the minute is up, turn off the heat and add the juice from the remaining half lemon (at least 1 tablespoon). Pour and scrape the puree into the prepared pan. Sprinkle a thin layer of sugar onto the jelly while it is still hot. Set aside to cool completely.
• When the jelly is cool, invert it onto a wooden cutting board and then remove the plastic wrap. Use an oiled chef's knife to slice the jelly into squares (or whatever shape you want) and then roll the individual pieces in more sugar. Store in a sealed container.