Plum Pates De Fruits
Set 2 silicone moulds with 1 3/4-inch (4.5 cm) compartments, Combine puree and half of granulated sugar in a medium saucepan. Bring to a boil, stirring frequently, until sugar has dissolved. Add re…
- Cook2 h 45 min
- Total2 h 45 min
- Serves2
- LevelEasy
Ingredients
- 1 3/4 cups plum, blackberry, or raspberry puree
- 1 1/3 cups granulated sugar
- 1 tsp. citric acid, such as Now Foods
- 1/4 tsp. kosher salt
- 1/3 cup light corn syrup
- 1/2 cup liquid fruit pectin, such as Ball
Method
- Set 2 silicone moulds with 1 3/4-inch (4.5 cm) compartments, Combine puree and half of granulated sugar in a medium saucepan. Bring to a boil, stirring frequently, until sugar has dissolved. Add remaining granulated sugar, citric acid, and salt. Return to a rolling boil, stirring, until sugar has dissolved.
- Stir in corn syrup and pectin. Cook, stirring frequently, until mixture reads 221 degrees (430 F) on a candy thermometer, about 20 minutes. (Mixture should be quite thick and bubbles larger and less frequent; it should form a definite "sheet" when a spoon is dipped into pan and then held above it.) Very carefully transfer to a liquid-measuring cup and pour into moulds, filling each cup just to top. Let cool completely, about 2 hours.
- Carefully pop pates de fruits out of moulds. In a shallow bowl, toss with sanding sugar. Stick one or two pistachio "leaves" in top of each just before serving. Store in an airtight container at room temperature up to 2 weeks. (If sanding sugar has dissolved, toss pates de fruits in more before serving.)
