Pate de Fruit is a kind of sweet that is halfway between a Jellie and a gummy, its firmer then a Jellie but not as firm as a gummy.
They can be made with just about any fruit puree but if you aren’t following a recipe for your specific fruit you have to play around with the amount of Pectin it it get it to the right consistency .
But they are tasty and relatively easy to make! So here’s one with a nice spring fruit!
You will need!
- 2 cups granulated sugar (plus more for coating, coating can also be powdered sugar)
- 3/4 cup strawberry puree
- 1-1/4 cups unsweetened applesauce
- 1 teaspoon lemon juice
- 4 teaspoons powdered pectin
- Measuring cups
- Measuring spoons
- 8 by 8 inch square pan
- Parchment paper
- 3 quart pot
- Candy thermometer
- Large sharp knife
- Line an 8 by 8 inch square pan with two crisscrossing pieces of parchment paper cut to fit the pan with overhang on the sides. This is to help you get the candy out when it’s done.
- In a large 3 quart pot, combine sugar, strawberry puree, apple sauce, lemon juice and pectin.
- Bring to a boil over medium heat, stirring often with a heatproof spatula or wooden spoon.
- Once the mixture has been cooking for about 10 minutes, carefully attach a candy thermometer. Do not wander off and leave it sitting, you want to keep stirring it at this point so it wont burn the bottom of the pot
- Cook until the thermometer reaches 225F. Turn off the heat and let it sit for a moment while still stiring, then immediately pour the syrup into the prepared pan.
- Let sit for 4-8 hours until set. Do not put in the fridge
- Generously sprinkle a cutting board with granulated or powdered sugar and then turn out the pate de fruit onto the cutting board. The paper will help with this.
- Gently peel off the parchment paper. It will be sticky, so work from one corner and peel slowly.
- Using a large sharp knife, or the diffindo spell, cut the candy into one inch strips and then one inch pieces. You will have to wash and dry the knife between cuts.
- Dredge the pate de fruit squares in more sugar.
- Store in an airtight container with parchment between layers.