Pâte de Fruit is one of my favorite candied to make at home. It’s fresh, fruity and delicious, and when I make it, it feels like I’m in Paris. It’s one of the most common desserts in Paris.
This apple Pâte de Fruit is sweet, melts in your mouth and so delicious. It’s perfect for Rosh Ha’Shana, gluten free and vegan.
Photo: Natalie Levin
Apple Pâte de Fruit
Ingredients:
- 250 grams apple puree
- 75 ml. apple cider
- 6 grams NH pectin
- 35 grams sugar
- 290 grams sugar
- 60 grams glucose
- A few drops of lemon juice
- Sugar for coating
- In a small bowl, mix pectin and 35 grams of sugar.
- In a medium saucepan, heat apple puree and cider to a temperature of 40c degrees.
- Add the pectin mixture gradually, while constant whisking, in order to avoid creating lumps in the mixture.
- Bring the mixture to a boil and add the rest of the sugar, glucose and a little lemon juice.
- Continue to cook the mixture over medium-high heat until it reaches a temperature of 105.5c degrees.
- Transfer the mixture into the pan and allow setting at room temperature for about 1-2 hours.
- Cut the Pâte de Fruit into small squares using a sharp knife and coat in sugar.
- Keep in a sealed box.
- Pectin and glucose can be obtained at any specialty store for baking products and raw materials.
- Keep the Pâte de Fruit in a sealed box for up to two weeks.
- If you want, it can be frozen for a month in an airtight container.
Photo: Natalie Levin