STRAWBERRY PàTE DE FRUIT
Provided by Francois Payard
Categories Candy Dessert Christmas Cocktail Party Low Fat Vegetarian Kid-Friendly Low Cal Oscars Wedding New Year's Eve Strawberry Fall Spring Summer Winter Birthday Shower Healthy Vegan Christmas Eve Engagement Party Party Self Fat Free Kidney Friendly Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes about 85 jellies
Number Of Ingredients 6
Steps:
- Line a rimmed 9" x 12" baking sheet (with at least a 1/4-inch rim) with parchment paper. Puree strawberries in a blender until smooth. Mix pectin and 3 tablespoons sugar in a bowl. Transfer puree to a 2-quart saucepan and bring to a boil over medium-high heat. Sprinkle pectin-sugar mixture onto puree and stir until pectin dissolves. Continue to boil for 2 minutes. Add 1 3/4 cups sugar in 3 parts, stirring after each addition and waiting 15 seconds between additions. Add corn syrup; cook mixture until it thickens slightly, about 3 minutes. Remove from heat; stir in juice. Pour mixture into baking sheet, spread evenly and let set 2 hours. Cut jelly into 1-inch squares or other shapes using a sharp knife. Toss squares, a few at a time, in remaining 3 tablespoons sugar. Store at room temperature in an airtight container for up to 1 month.
STRAWBERRY PATE DE FRUITS
Make and share this Strawberry Pate De Fruits recipe from Food.com.
Provided by DrGaellon
Categories Candy
Time 2h30m
Yield 85 candies
Number Of Ingredients 6
Steps:
- Line a rimmed 9x12" baking sheet (which is at least 1/4" deep) with parchment paper.
- Puree strawberries in blender until smooth. Transfer to a medium saucepan and bring to a boil over medium-high heat.
- Meanwhile, stir together pectin powder and 3 tbsp sugar. When puree boils, sprinkle powder over puree and stir until it dissolves; boil 2 minutes.
- Add 1 3/4 c sugar in 3 increments, stirring until it dissolves, then another 15 seconds after each addition.
- Add corn syrup, stir well, then cook 3 minutes or until slightly thickened.
- Off heat, add lemon juice and stir well. Pour into lined baking sheet and spread evenly. Allow to cool 2 hours, until set.
- With a sharp knife, cut into 1" squares. Taking a few pieces at a time, toss in remaining 3 tbsp sugar to coat. Keeps at room temperature in an airtight container up to 1 month.
Nutrition Facts : Calories 23.8, Sodium 0.7, Carbohydrate 6.2, Fiber 0.1, Sugar 5.5
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- Lightly oil an 8 x 8 inch (20 x 20 cm) baking dish, then line with parchment paper, letting it hang over the rim (this will make it easier to pull the candy mixture out of the pan later on).
- Combine the rhubarb and water in a medium saucepan and set over medium heat. Bring to a boil, reduce the heat to low, and cook until the rhubarb breaks apart, about 5 minutes. Remove from the heat and transfer to a large mixing bowl. Add the strawberries and the strawberry jam, and stir to soften the jam (especially if it is a set variety). Use a stick blender to puree the fruit mixture to a smooth consistency (you can also use a stand blender or a food processor to do this step). Strain the puree back into the saucepan. Put back over medium-high heat and boil, stirring often, until the mixture is reduced to 3 cups (750 ml), about 10 minutes.
- While the fruit mixture is cooking, pour ¾ cup (180 ml) in a small bowl and sprinkle the gelatin over. Let stand until the gelatin softens, then heat in the microwave for 20 seconds and stir so the gelatin dissolves completely. Whisk the melted gelatin into the hot strawberry and rhubarb puree, then pour the mixture into the prepared baking dish. Let cool to room temperature, then cover with plastic wrap and refrigerate overnight.
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