This is the recipe I use and it works really well. A sweet treat and so simple to make. Mrs. G
PÂTE DE FRUIT
I COOKED THIS
ADD TO COLLECTION
PREPARATION INFO
-
YIELD:
0.4 OZ
-
DIFFICULTY
EASY
APPEARS IN
THE ART OF THE CHOCOLATIER
By Ewald Notter
Published 2011
- ABOUT
- RECIPES
- CONTENTS
Pâte de fruit is a refreshing fruity treat. The mixture of fruit with some acidity is great to cleanse the palate after a meal. Raspberry pâte de fruit is shown here as an example, but it is possible to produce a wide variety of flavors of pâte de fruit. See the chart for the ingredient quantities and desired cooking temperatures for a range of different pâte de fruit flavors. If using a less acidic or flavorful fruit, citric acid can be added to the sugar used to coat the pâte de fruit, to give it a more refreshing mouth feel. Tartaric acid is added to help gel the pectin.
| Ingredients | Metric | US | Volume |
|---|---|---|---|
| Sugar, for the pâte | 595 g | 21.0 oz | 2½ cups |
| Pectin | 13 g | 0.5 oz | 1¼ tbsp |
| Raspberry puree | 510 g | 18.0 oz | 2½ cups |
| Glucose | 100 g | 3.5 oz | ½ cup |
| Tartaric acid | 8 g | 0.3 oz | ½ tbsp |
| Sugar, for coating | 125 g | 4.4 oz | ½ cup |
| 1351 g | 47.7 oz |
METHOD
- Whisk together the sugar and pectin. (This will prevent the pectin from forming lumps when it is added to the puree.)
- Bring the puree to a simmer. Stir in the sugar and pectin mixture. Bring the mixture to a boil, then add the glucose.
- Cook to 225°F/107.2°C (or to the desired temperature for other flavors, based on the chart).
- Meanwhile, mix 1 part tartaric acid with an equal weight of boiling water and bring to a boil.
- Remove the puree mixture from the heat and stir in the tartaric acid solution.
- Pour the mixture into a funnel dispenser and fill the cavities of a silicone mold.
- Let the cast mixture set at room temperature until hardened, about 2 hours, before unmolding.
- After the pâte de fruit has hardened, remove the candy from the silicone mold by inverting the mold and pressing on the back of each cavity.
- Place the candies in a bowl of sugar and toss to fully coat all sides. Store at room temperature.
- – Use a funnel dispenser to fill the mold cavities with the pâte de fruit mixture.
- – Umold the hardened pâte de fruit.
- – Coat the finished candy with sugar.
VARIATION
To create a different shape, pour the pâte de fruit mixture between framed metal bars resting on a Silpat instead of dispensing into a mold. Let set until hardened, about 2 hours, then remove the metal bars and sprinkle sugar over the pâte de fruit. Place a metal tray on top of the sugared pâte de fruit, then carefully and quickly flip it over. Remove the Silpat and move the pâte de fruit onto a guitar base. The granulated sugar on the bottom will assist in moving the pâte de fruit. After slicing, slip the tray under the slab, rotate 90 degrees, remove the tray, and slice again to create squares. Alternatively, the pâte de fruit can be cut into other shapes, if desired. Finish by tossing the cut squares in sugar as above.
- – Sprinkle sugar over the slabbed pâte de fruit created using metal bars.
- – Slice the slab on a guitar.
- – Finished slabbed pâte de fruit.
The chart below shows the ratio of ingredients needed to create a wide range of pâte de fruit flavors.
Purees Puree Sugar Pectin Glucose Tartaric Acid Temperature
Grams Grams Grams Grams Grams F C
Apple (Granny Smith) Puree 1000 1114 26 220 18 225 107
Apricot Puree 1000 860 26 200 16 225 107
Banana Puree 1000+750 1655 35 200 30 225 107
Blackberry Puree 1000 1100 26 200 16 225 107
Black Currant Puree 1000 1044 26 200 16 225 107
Blood Orange Puree 1000 1450 44 200 18 228 109
Blueberry Puree 1000 900 25 200 15 225 107
Cherry (Sour) Puree 1000 1100 22 200 18 225 107
Coconut Puree 1000 848 36 235 24 225 107
Exotic Mix Puree 1000 788 20 200 15 225 107
Fig Puree 1000+250 1220 25 200 18 225 107
Grapefruit (Pink) Puree 1000 1145 40 200 21 225 107
Guava Puree 1000 1112 24 232 17 221 105
Lemon Puree 1000+970 1175 25 100 18 225 107
Lime Puree 1000+970 1175 25 100 18 225 107
Lychee Puree 1000 686 40 133 19 225 107
Mandarin Puree 1000 1440 41 200 21 225 107
Mango Puree 1000 1123 24 232 17 221 105
Melon Puree 1000 919 24 213 24 221 105
Mirabelle Plum Puree 1000 1111 24 230 18 225 107
Passion Fruit Puree 1000 1125 51 232 33 226 108
Peach (Ruby) Puree 1000 1060 25 200 15 225 107
Peach (White) Puree 1000 1065 26 200 16 225 107
Pear William Puree 1000 1120 26 220 14 225 107
Pineapple Puree 1000 705 25 250 18 225 107
Raspberry Puree 1000 1110 26 200 16 225 107
Red Currant Puree 1000 1044 26 200 16 225 107
Strawberry Puree 1000 1110 24 200 15 225 107
Strawberry Mar des Bois Puree 1000 1111 24 200 15 225 107
Summer Fruit Puree 1000 1100 25 200 15 225 107