A few weeks back I made some sexy baked doughnuts with fruit purée from Funkin‘ in the glaze. Other than the obvious, lavishly using the purées alongside a huge bottle of prosecco (which let’s face it is a pretty good way) I fancied trying something different with them. Pate de Fruit or Fruit Pastilles are super easy to make and because you are using natural purées the flavour is vastly different to mass produced confectionery. The flavour is much fresher and livelier. Yep, there is a mountain of sugar but you’re eating them in tiny cubes so it means it’s not too naughty.
You can get the liquid pectin in most supermarkets in the sugar aisle and like the whole recipe isn’t a scary ingredient to use. I made a batch of strawberry and mango pate de fruit but you can experiment with all sorts of flavours. The strawberry did taste a bit like cubes of jam but the mango was lovely and tropical. Give it a go!Print
A simple recipe for these delicious sweets.
- 1 1/2 cup Mango or Strawberry Puree
- 2 1/2 cup Caster Sugar
- 1 tbsp Butter
- 3/4 cup Liquid Pectin
- Prepare an 8×8-inch square pan by lining it with parchment paper or use a silicone pan.
- Cook mango puree and sugar together in a medium saucepan over low heat until they form a very thick syrup. Depending on the thickness of your puree, it will take between 30 minutes – 1 hour. The syrup should thickly coat the back of a spoon or spatula.
- Once the syrup has thickened enough, add the butter and cook for 3 minutes more, stirring constantly.
- Remove from the heat and stir in the pectin while hot. Pour immediately into prepared pan.
- Allow cooling to room temperature. Cover the pan with foil and refrigerate overnight until set.
- Once the pate de fruit is completely set, cut them into small squares with a knife dipped in water. They can be rolled in caster sugar or left plain. The sugar makes it easier to store and stack, as it prevents them from sticking together.
- Pate de fruit can be stored in the refrigerator in an airtight container for 2-3 days
- Category: Confectionery
- Cuisine: French
(I was sent some Funkin purée to try out but all my opinions are my own)
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