Strawberry Pate De Fruits Food

STRAWBERRY PàTE DE FRUIT

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 FRUIT

Steps:

• First, line a 9x5" bread loaf pan with parchment paper.
• Place the defrosted strawberries in a blender, and puree until completely smooth, about 3 minutes. You should have 2 cups of puree.
• Next, add the puree to a 2-quart saucepan, and clip a candy thermometer on the edge.
• Whisk together 1 cup of the sugar with the pectin, and then pour this into the strawberry puree. (Pectin can clump if you don't blend it with the sugar first).
• Turn the heat to medium-high, and cook the mixture, while constantly stirring until it comes to a simmer, about 5 minutes.
• Next, add the remaining cup of sugar to the pan, and continue to cook, while constantly stirring, until it reaches 235° F. Be patient, it will take at least 15-20 minutes, and it will seem to stay at 220° forever. Just keep stirring and letting it reduce.
• Once the mixture comes to 235°, remove it from the heat, and pour it into the prepared pan.
• Leave the pan at room temperature for 2-3 hours to set. I let mine set overnight, uncovered. If you live in a low humidity environment, you may want to cover it with plastic wrap.
• Remove the pâte de fruit from the pan, and using a knife dipped in sugar, cut it into cubes. Roll each cube in extra sugar, and place on a plate to serve.

STRAWBERRY PATE DE FRUITS

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.

RASPBERRY PATE DE FRUIT

Steps:

• Combine the sugar and pectin in a bowl. Heat the raspberry puree in a medium saucepan and add the sugar and pectin mixture. Bring to a boil, and then add the glucose. Allow the mixture to boil to 225 degrees F. Remove from the heat and add the citric acid. Pour the mixture into a half baking sheet lined with plastic wrap. Allow to cool completely. Once cooled, cut into desired shape and toss in sugar.