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Robert Wemischner
Mint pâte de fruit
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Preparation info
Yield:
12
Leaves, each measuring 2 inches long by 1 inch wide, measured at the widest point
Difficulty
Easy
Appears in
The Dessert Architect
By
Robert Wemischner
Published
2009
About
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Recipes
Contents
Ingredients
Oz
Grams
Each
Name of ingredient
7
Americas
United States
Dessert
Vegan
Gluten-free
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