pate de fruit

425g    fruit puree

275g    water

25g      pectin yellow

75g      sucrose

750g    sucrose

150g    glucose liquid

10g      malic acid

1. Prepare a half sheet pan by spraying with pan spray, and lining with soft acetate.
2. Place the peach puree and water in a pot and bring to a boil.
3. Dry mix the pectin and 75g of the sucrose until the pectin is evenly dispersed. Whisk the pectin mixture into the boiling water and raspberry.
4. When the mixture has come back to a boil, whisk in the 750g sucrose and glucose.
5. Cook stirring frequently to avoid scorching, until the mixture reaches *106 C degrees.
6. When the mixture reaches 106 C, whisk the malic acid into the pate de fruit and immediately pour it into a greased half sheet pan. The gel will begin to form the second the malic acid is added, so make sure your pan is prepared and at your side.
7. Allow pate de fruit to set at room temperature, cut in desired shapes, and dust with granulated sugar.

*For citrus pate de fruit, take the mixture to 108C