Pear Pâte de Fruit

Preparation info

  • Difficulty

    Easy

Appears in

Frozen Desserts

By Francisco Migoya

Published 2008

  • About

Ingredients

  • 973 g / 2 lb 2.32 oz sugar
  • 22 g / .78 oz pectin
  • 106 g / 3.74 oz powdered glucose
  • 885 g / 1 lb 15.22 oz Bosc pear purée
  • 14 g / .49 oz citric acid
  • 100 g / 3.52 oz sugar, for sprinkling

Method

  1. Place a full-size nonstick rubber mat on a marble slab; place a stainless steel frame 40 cm / 16 in by 60 cm / 24 in by 1.75 cm / .5 in on the rubber mat.
  2. Combine one-third of the sugar with the pectin in a bowl using a whisk.
  3. Combine the remaining sugar with the powdered glucose in a bowl using a whisk.
  4. Place the fruit purée in a saucepan and pour in the pectin-sugar mixture slowly, whisking it in carefully to avoid lumps. Bring to a boil.
  5. Once it boils, whisk in the glucose-sugar mixture.
  6. Cook until the mixture reaches 76° Brix.
  7. Remove the pot from the heat and whisk in the citric acid.
  8. Pour the mixture into the frame. Once the surface evens out, sprinkle some sugar on top and let it set at room temperature.
  9. Once it sets, cut into rectangles 2 mm / .08 in by 7.5 cm / 3 in and coat with more sugar.
  10. Reserve in an airtight container at room temperature. Discard once the pâte de fruit begins to dry out.