RASPBERRY PATE DE FRUIT
Raspberry Pate de Fruit
- 1 cup raspberry puree (with or without seeds)
- 2 tablespoons granulated sugar (1)
- 1.5 tsp apple pectin
- 1 cup granulated sugar(2)
- a bit less than 1/4 cup gluclose (I used corn syrup)
- 1/2 tsp citric acid
Combine the pectin and sugar(1) in a small bowl, mix and set aside.
Bring raspberry puree to a simmer.
Add the pectin and sugar mix wisking continuously. In 2 stages, add sugar(2), wisking continuously. Bring to a boil.
Add gluclose and boil until temp reaches 225 F (using a candy thermometer) and be sure to wisk wisk wisk!!
As soon as temp hits 225, remove from heat and whisk in citric acid.
Pour immediately into a frame or shallow tray or baking sheet 1/2 deep.
Smooth with off-set spatula and allow to cool overnight. cut into little squares and dust with sugar. :)
If you want to use a different fruit, consult this chart: