The abundance of stone fruits is making me go crazy. My head spins thinking about new recipes, how to visually display them, the vibrant colors, flavor combinations. My last three recipes have featured stone fruits, so this time I just had to take it slow and make something rather simple. Something like pate de fruit which I think is a perfect way to utilize stone fruits and yes, get an enormous sugar high!
This recipe makes a lot of pate de fruit so be ready to give some away. It will keep really well for days (the amount of sugar and the tartaric acid solution helps with that) but still... I don't think a family can handle so much sugar. Not even mine! So get out your pretty food packaging boxes or bags and make a list of friends and family to share these with!
Apricot and Vanilla Bean Pate de Fruit
Makes half a sheetpan
750 grams apricot puree
2 vanilla beans
18 grams yellow pectin
75 grams sugar
150 grams glucose
750 grams sugar
6 grams tartaric acid solution (equal parts water and tartaric acid)
12 grams peach liquer
Place the apricot puree and the vanilla bean seeds into a large pot with tall sides. Heat to about 45 degrees celsius (about 113 F).
In the meantime, mix the yellow pectin and the 75 grams of sugar in a bowl. Make sure they are thoroughly combined. If there are clusters of yellow pectin left unmixed with the sugar, this will leave undissolved gummy pieces of pectin in the finished product. So once the puree is warm, add the yellow pectin and sugar to it and whisk very well.
Bring the mixture to a boil and add the rest of the sugar and the glucose. Whisk well and let it boil and cook to 106 degrees Celsius (223F). Make sure to whisk often.
Turn the heat off and add the liquer and the tartaric acid solution. Whisk.
Pour into a half sheetpan lined with parchment paper or silicon mat. Let it set for about 2 hours or until it is completely cool and it has hardened.
Cut squares or different shapes and roll in sugar. Serve immediately. The uncut pate de fruit will keep for a few days lightly covered with plastic wrap. If you are in a humid climate like me, you might notice that it turns very sticky. That's from the humidity in the air melting the sugar.
Happy July 4th weekend to all of you and I will see you next week!
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→Apricot and Vanilla Bean Pate de Fruit
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