PATE DES FRUITS
PARISIAN PASSION FRUIT AND APRICOT JELLIES
While I am not the biggest sweets person, there are some I will take exception with: French jellies. No, they are not your Haribo or Swedish fish that come in a bag and seem to have an infinite shelf life. While my kids do love those, you can make some at home that will knock their Golden Gooses off.
Gummies and fruit pates are in two totally different realms. It's like comparing plastic to 18k gold. These homemade pates have a smooth, glossy texture on the inside with the sweet-crunch of crystallized sugar on the outside. And while they only have a 2 week shelf life (unless refrigerated), trust me that's the least of your worries. They won't last.
You will need a candy thermometer. A deep, steel pan (you don't want the sugar to pop and burn you). Parchment paper. And a little bit of patience.
1/2 cup of high quality apricot jam (such as Bonne Maman)
700 grams Passion fruit puree, (thawed if using frozen--I like Goya)
16 grams apple pectin
600 grams granulated sugar, divided into 50 grams and 550 grams
2 grams cream of tartar, mixed with 4 grams of water in a bowl, set aside
2 T Elderflower liqueur, Kirsch or any other liqueur
Extra sugar for coating
Line a 9x11" pan or an 8x8" pan (depending on how thick you want the pates or what you have in your pan stock) with parchment paper.
In a small bowl, mix pectin and 50 grams of sugar.
Add the passion fruit puree, the apricot jam, the pectin and sugar mixture, 1/4 cup of water and heat over medium-high heat, stirring constantly, until it comes to a boil.
With a candy thermometer, wait until it gets to about 100 C or 212F, stirring constantly and carefully.
Remove from heat and stir in the cream of tartar and water solution. Add your liqueur, stir and quickly pour into prepared pan, making sure it's evenly distributed.
Let the mixture set, overnight at room temperature. I like to put it inside a cooled oven or microwave.
In the morning, using a knife, a mezzaluna or pizza cutter, cut up the firm pate into squares, about an inch.
Add white, granulated sugar to a medium bowl. Roll the 1 inch pates in the sugar. Set aside.
To avoid drying out, keep them in an enclosed, glass tupperware or use candy wrappers and wrap individually.