Pâté de Fruit

Pâté de Fruit or French fruit jellies, are jewel like confections bursting with Intense fruit flavor. My first taste was in Paris and I was immediately smitten. Although expensive to buy, they are fairly easy to reproduce at home. And when packaged in a pretty box, make a luxurious and unexpected homemade gift for the holidays.  

 

Ingredients:

 
2 cups Fruit puree – You can make your own, but I prefer to use frozen purée for the ease and selection of flavors. Sicoly, imported from Lyon, France, offers 38 flavors of 90% all natural fruit purée and 10% sugar. They are shipped in 2.2 lb tubs, and can be purchased online here. A favorite with professional bakers and bartenders, these purees are also an easy way to make sorbets and exotic cocktails.  
 
3 cups Granulated sugar  
2 oz. Sanding sugar (available at Williams-Sonoma or baking supply stores)  
2T. Fresh lemon juice  
2- 3 oz. pkgs. Liquid pectin such as Certo or Ball (available in grocery stores.)  

 

Equipment :

 
8″ square baking pan  
Heatproof spatula  
Candy thermometer  
2 qt. Saucepan  
Parchment paper  

 

 

Procedure :

 
Cut 2 strips of parchment paper to line the bottom and sides of a 8″ square pan. It’s helpful to clamp the paper in place.  

 

 

In a medium saucepan, mix 2 cups of fruit purée with 3 cups of granulated sugar. Stir to dissolve the sugar over medium heat. Attach thermometer and bring to a slow boil stirring constantly to prevent scorching. Continue boiling and stirring until mixture reaches 235F on the thermometer, 15-20 minutes.  

 

Once mixture reaches 235F, add the pectin and return to a boil.

 

Boil for 1 minute while continuing to stir, add lemon juice and remove from heat.

 

Pour into prepared pan.

 

Sprinkle the top lightly with sanding sugar and allow to set at room temperature for several hours, or overnight.  

 

 

Invert the pan onto a board that has been sprinkled with sugar.  

Peel off the parchment paper. 

 

Cut into squares or whatever shape you like, and roll each piece in sanding sugar.  

Yield- 35 one inch squares  

Store in an airtight container at room temperature.  

 

 

 

 

 

 

 

 

 

 

 

 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 

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14 thoughts on “Pâté de Fruit

  1. beautiful, it’s really hard to get Certo here in NZ, I remember using it in the UK. I’m going to have another look for it as I would love to make some.

  2. I love to take a break from all the choco and mint cookie flavors that I do this time of year…The citrusy-fruity flavor is a Tropical Christmas theme that will surely charm everyone’s heart. I will have to make a batch. Thanks!

  3. Made these the other day and they are delicious!!! Mine came out a bit liquid-y so I figure I did something wrong or its the humidity in FL. I was able to find the liquid pectin, do you think I might get a better result using powdered? I am going to make again in any case. They are that good.

    • I would stick with the liquid pectin. Did you use a thermometer? Bringing the mixture up to the correct temperature is important, but if you did and it still didn’t set properly, cook the mixture a bit longer, stirring constantly to keep it from burning. I find those silicone spatulas great for these purposes. Hope that helps.

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