Apple Calvados Pated’ Fruit

• 400 g Bramley apple juice
• 35 g Calvados
• 70 g

Reduce the apple juice to 200g, once reduced add the calvados and glucose and boil until dissolved. Mix the pectin and the sugar together. Gradually pour the pectin sugar mix into liquid and whisk well. Cook to 105°C, add the citric acid and water then pour into moulds to set. Once set and cold roll in granulated sugar.