Pate de Fruit

Recipe by: Frank Vollkommer

Ingredients

2 lb 3.00 oz (1000g)Leonce Blanc Puree
3.50 oz (100g)Granulated Sugar (IFI 4120)
1.00 oz (28g)Pectin (DGF 8285)
2 lb 3.00 oz (1000g)Granulated Sugar (IFI 4120)
7.00 oz (200g)Glucose Syrup (DGF 8311)

Procedure:

  1. Prepare confection frames @ 10-12mm (3/8" - 1/2") depth
  2. Heat the puree to a boil.
  3. Combine the first sugar and apple pectin.
  4. Whisk the pectin/sugar mixture into the puree.
  5. Add the second sugar in three stages.
  6. With constant stirring, boil to 107° - 108°C (226° - 228°F)
  7. Immediately pour into frames
  8. Cut into squares and coat with granulated sugar

Note: Citric acid crystals may be added to the granulated sugar for tartness