APRICOT/PEAR/BLACK CURRANT/ STRAWBERRY/LYCHEE PATE DE FRUIT

APRICOT PATE DE FRUIT

apricot puree --- 500 grams

sucrose (1)--- 55 grams

apple pectin -- 13 grams

sucrose (2) --- 375 grams

glucose syrup --- 100 grams

citric acid ---8 grams

water --- 8 grams

1. Place the apricot puree in a large saucepan, and heat to 40C /104 F

2. COMBINE THE FIRST MEASUREMENT OF SUCROSE(1) AND THE PECTIN AND WHISK INTO THE PUREE. BRING TO A BOIL WHILE STIRRING CONTINUALLY.

3. Add the remaining sucrose and glucose(2) in three additions. Continue stirring the mixture and cook to106C/ 223F

4. Remove the mixture from the heat and stir in citric acid, previously dissolved in water.

5. Immediately pour the mixture into a plastic-lined frame or silicon forms and allow set at room temperature.

6. To finish the pate de fruit, cut or unmold as necessary and toss the individual pieces in sucrose.

PEAR PATE DE FRUIT

pear puree --- 500 grams

sucrose (1)--- 60 grams

apple pectin -- 13 grams

sucrose (2) --- 500 grams

glucose syrup --- 110 grams

citric acid ---7 grams

water --- 7 grams

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BLACK CURRANT PATE DE FRUIT

black currant puree --- 265 grams

pear puree --- 265 grams

sucrose (1)--- 65 grams

apple pectin -- 12 grams

sucrose (2) --- 555 grams

glucose syrup --- 112 grams

invert sugar --- 75 grams

citric acid ---11 grams

cassis liqueur --- 11 grams

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STRAWBERRY PATE DE FRUIT

strawberry puree -- 500 grams

sucrose -- 50 grams

apple pectin --- 13 grams

sucrose --- 500 grams

glucose syrup --- 100 grams

citric acid --- 8 grams

water -- 8 grams

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LYCHEE PATE DE FRUIT

lychee puree -- 500 grams

sucrose -- 50 grams

apple pectin --- 13 grams

sucrose --- 500 grams

glucose syrup --- 100 grams

citric acid --- 8 grams

water -- 8 grams