This month’s recipe is featured in ‘Nostalgic Delights’.

I have used a classic pate de fruits recipe to recreate Rowntree iconic confection which was launched in 1881. The different colours and the sugar coating used to fascinate me as a young laddie.

The region Auvergne, in South West France is renowned for its pate de fruits where it was created by a French patissier called Gillierus during the 17th century.

 

Lemon, Orange, Lime, Raspberry, Strawberry and Blackcurrant Fruit Pastilles

Recipes:     Pate de fruits

                                                                                                                                  

Ingredients: granulated sugar

 

Equipment: one 24-hole silicone pomponette mould with 3 x 2cm cavities.

 

Pate De Fruits

 

240g (8½oz) Fruit Purée

225g (8oz/generous 1 cup) caster (superfine) sugar

95g (3oz) liquid glucose

10g (¼oz) pectin

2.5g (½ tsp) lemon juice

 

  1. Put the fruit purée, 150g of the sugar and the liquid glucose in a saucepan and bring to the boil.
  2. Mix the remaining sugar with the pectin in a small bowl.
  3. Whisk the pectin mixture into the boiling fruit purée.
  4. Continue to cook over a low heat, stirring continuously, until the mixture reaches 104°C (219°F) on a sugar thermometer.
  5. Mix in the lemon juice and continue to cook for 3–4 minutes.
  6. Pour the mixture into a silicone mould and leave to set for 2–3 hours in a cool, dry place.
  7. Demould the set pate de fruits and roll them in granulated sugar.

 

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