Pate De Fruit
Pate De Fruit. Add the lemon juice, stir and let the mixture stand until the bubbling stops. Pour them through a mesh strainer into a medium saucepan, discarding any remaining fruit chunks.
Add the glucose and the remaining sugar. Spray a rimmed baking sheet with cooking spray, and line with parchment paper. Let set up at room temperature until cool and sliceable.
Method: Line a quarter sheet pan or a shallow dish with parchment paper.
Bring heat up back to medium.
Spray a rimmed baking sheet with cooking spray, and line with parchment paper. When the mixture has set, remove and roll each jewel in sugar. Our gorgeously simple Pâte de Fruits burst with flavors of fresh fruit and are finished with crystallized sugar.
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John Woods
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