Best Raspberry Pate De Fruit Recipes

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FRUIT JEWELS (PATE DE FRUIT)



Fruit Jewels (Pate De Fruit) image

Provided by Food Network

Categories     dessert

Time 1h14m

Yield About 5 dozen pieces

Number Of Ingredients 4

1 cup chunky applesauce
1 1/2 cups apricots, fresh or canned (and drained), peeled and pitted
2 1/4 cups sugar, plus extra for dusting
1 cup fresh raspberries, optional

Steps:

  • Place the applesauce, apricots, and sugar into a non-reactive 2-quart heavy-bottomed saucepan over medium-high heat. Mix together, then add the raspberries. The raspberries will dominate the flavor. If you want apricot-flavored Pate de Fruit, omit the raspberries. Using a hand-held immersion blender or whisk, combine all of the ingredients until smooth and homogenous. As the mixture cooks, the natural pectin in the fruit will cause the mixture to thicken. Continue to cook until it is thick, mixing constantly. To test for the correct consistency, dip a whisk in the mixture and hold horizontally in front of you. Watch as the mixture drips off the whisk and back into the pan. If the mixture stays on the whisk and beads up into small balls, like pearls, it is ready. If it drips back into the pan in thin strands, it needs to be cooked a little longer.
  • When the mixture is a bit thicker than jam, pour it into a spouted container. Fill either a half-dome or triangle shaped flexipan, depending on the desired design of the jewels and let rest for 4 hours at room temperature. When the mixture has set, remove and roll each jewel in sugar. If you do not have a flexipan, you can pour the Pate de Fruit into a 10-inch bottomless tart mold or cake ring placed on a parchment paper-covered baking sheet. Let the Pate de Fruit cool and set, about 3 hours at room temperature. When the mixture has set, remove and roll each jewel in sugar. To unmold, run a sharp paring knife between the fruit and the mold and lift off the mold. (At this point the Pate de Fruit can be stored, well wrapped in plastic and in an airtight container, for up to 2 months.) Sprinkle the top of the Pate de Fruit with a thin layer of sugar and flip it onto another sheet of parchment paper. Remove the parchment that is now on top. Sprinkle this side with more sugar. Using a wet chef's knife or cutter, cut the Pate de Fruit into any shapes. Roll each piece completely in sugar and serve. Do not store in the refrigerator, as the humidity will make the sugar melt.

RASPBERRY PâTE DE FRUIT



Raspberry Pâte De Fruit image

Jacques Pépin on a French classic: "Pâtes de fruits, or fruit jellies, are very popular around the holidays-and usually expensive."

Provided by Ambervim

Categories     Fruit

Time 30m

Yield 64 1"x1"

Number Of Ingredients 5

24 ounces raspberries, frozen thawed
1 1/4 cups seedless raspberry jam
1 cup sugar, plus more for coating
3 envelopes unflavored powdered gelatin (2 tablespoons)
3/4 cup water, cold

Steps:

  • Lightly oil an 8-by-8-inch baking dish. Line the dish with a piece of wax paper that extends 4 inches beyond the rim.
  • In a food processor, puree the thawed raspberries with the raspberry jam and the 1 cup of sugar. Strain the puree into a medium saucepan. Boil the puree over moderately high heat, stirring often, until reduced to 3 cups, about 10 minutes.
  • In a small bowl, sprinkle the gelatin over the water in an even layer. Let stand until the gelatin softens, then heat the water in a microwave for 20 seconds, until the gelatin dissolves completely. Stir the melted gelatin into the raspberry puree, then pour the mixture into the prepared dish. Let cool to room temperature, then cover with plastic wrap and refrigerate overnight.
  • Just before serving, unmold the pâte de fruit onto a work surface. Peel off and discard the wax paper. Using a sharp knife, cut the pâte into 1-inch squares or triangles. Spread about 1/2 cup of sugar in a shallow bowl. Roll the pieces in the sugar to coat. Arrange on a platter and serve.
  • Can store up to a week.

Nutrition Facts : Calories 36.1, Fat 0.1, Sodium 2.9, Carbohydrate 8.7, Fiber 0.8, Sugar 6.6, Protein 0.4

RASPBERRY PATE DE FRUIT



Raspberry Pate de Fruit image

Provided by Food Network

Categories     dessert

Time 50m

Yield 40 pieces

Number Of Ingredients 5

22 ounces sugar, plus more for dusting
1/4 ounce pectin
20 ounces raspberry puree
4 ounces glucose
1/4 teaspoon citric acid

Steps:

  • Combine the sugar and pectin in a bowl. Heat the raspberry puree in a medium saucepan and add the sugar and pectin mixture. Bring to a boil, and then add the glucose. Allow the mixture to boil to 225 degrees F. Remove from the heat and add the citric acid. Pour the mixture into a half baking sheet lined with plastic wrap. Allow to cool completely. Once cooled, cut into desired shape and toss in sugar.

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