Fruit Puree Pate de Fruit

Yield: 32 pieces (cut into 1 ½” squares)
Source: Liza Cheng
    • 1 cup The Perfect Purée Green Apple Puree,  thawed
         or  Kiwi
         or  Apricot
         or  Blackberry
         or  Blueberry
         or  Mango
         or  Papaya
         or  Pear
         or  Pink Guava
         or  Red Raspberry
         or  Strawberry
         or  Lychee
         or  Cherry
         or  Coconut
         or  White Peach
         or  Banana
    • 4 1/2 tsp. sugar
    • 1 1/10 tsp. apple pectin
    • 1 cup sugar
    • 3 tbsp. glucose
    • 3/4 tsp. tartaric acid

Method:
1. Weigh and portion all the ingredients.
2. Set up bain marie for your whisk, spatula and thermometer.
3. Prepare molds by spraying with vegetable oil.
4. Sift together the first amount of sugar and apple pectin together.
5. Bring puree to boil (or at 104 F degrees).
6. Add the sugar/pectin combo to puree; make sure whisk to incorporate; return to boil.
7. Add the 2nd amount of sugar and return to boil.
8. Add glucose and return to boil.
9. Keep heat at medium to medium/high level and continue to whisk until thermometer reached 223 F degrees.
10. Pull off heat and add tartaric acid.
11. Whisk vigorously and pour immediately into molds.
12. Give pate de fruit at least 8-10 minutes to set and cool.
13. Un-mold or cut into desired pieces.
14. Toss in sugar and serve.

Method #5 through #11, you must continuously whisk to avoid puree from burning.
Store pate de fruit in a tight sealed container away from heat; can be stored at room temperature.
Shelf-life of pate de fruit is 2 weeks.
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