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Mint pâte de fruit
Preparation info
- Yield:
12
Leaves, each measuring 2 inches long by 1 inch wide, measured at the widest point - Difficulty
Easy
Appears in
Published 2009
Ingredients
| Oz | Grams | Each | Name of ingredient |
Method
- Peel and core the apples.
- Chop into rough ½ inch cubes.
- In a medium-sized heavy saucepan, cook the fruit with just enough water so that it does not burn, until soft, stirring occasionally.
- Remove from the heat and puree in a food processor until smooth.
- In a small bowl, combine the first quantity of sugar with the pectin powder and m
Components
- Mint pâte de fruit
Part of
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