Candy

Featured Recipe

Pate de Fruit

Servings: 50 
Serving size: 1 inch portion
    • 16 oz. any The Perfect Purée of Napa Valley fruit puree
    • 8 oz. sugar
    • 3 oz. liquid pectin
    • 6 oz. sugar

Method:
1. In a heavy bottom sauce pan bring The Perfect Purée fruit puree and 8 oz. of sugar to 222°.
2. Add in the liquid pectin and 6 oz. of sugar and continue to cook to 230°.
3. Transfer to a one-third hotel pan and cool to room temperature.
4. Cut into 1" cubes.

Serving Suggestion:
Coat with the superfine sugar and serve.
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  • Meyer Lemon
  • Key Lime
  • Kiwi
  • Cherry
  • Black Currant
  • Pear
  • Pink Guava
  • Passion Fruit
  • White Peach
  • Blueberry
  • Red Raspberry
  • Banana
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  • Orange
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  • Pomegranate
  • Papaya
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  • Apricot
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