Raspberry Pâtes de Fruits

Tuesday, May 4


"The red ones are mine."
Please don't let the name fool you. These tart little wedges are every bit as light hearted and satisfying as their bagged-up, store bought cousins. But the taste is a million times better. Just think of them as the unpretentious, occasional as-long-as-it's-a-dark-brew, beer drinking Rhodes Scholars of the gummy candy world. If they were human and they were in the middle of Montmarte, you could still call up and ask if they could lend you some money. And they would do so, no questions asked. Like the man from the Dos Equis ads.


My gummy candy/nerds addictions sprung up early, like vicious eatable, Freudian weeds. Since my parents rarely allowed to have candy when I was little, I made sure that I took every opportunity to acquire it while I was in school. In grade school, we played a game called 'Around The World'. Basically someone went to every desk and they had to spell a word or do an equation faster than the student sitting down or else that student would take their place (don't laugh, I grew up in the 80's and the school only had one Plymouth rock-sized computer that had to be wheeled/pushed up and down the long, long, long hallway.) Whomever made it the longest around the classroom received a treat and that treat usually came in the form of an elegant, tasty gummy rat. Unfortunately my cat is probably better at math than I am so it didn't always have a sweet ending. But I owned spelling competitions. :D

I'm so glad I know how to make these now. They remind me of raspberry sugar plums. The soft texture soaks up the sugar-coating so you have this luscious light crunch mixed in with the tender fruit. If these had been the 'Around the World' reward, maybe I wouldn't still need to use my fingers to add.


Raspberry pâtes de fruits (recipe by Jacques Pépin) Print

Ingredients
Two 12-ounce bags frozen raspberries, thawed (4 cups) *do not drain the juice*
1 1/4 cups seedless raspberry jam
1 cup sugar, plus more for coating
3 envelopes unflavored powdered gelatin (3 tablespoons)
3/4 cup cold water

Method
1.Lightly oil an 8-by-8-inch baking dish. Line the dish with a piece of wax paper that extends 4 inches beyond the rim.
2.In a food processor, puree the thawed raspberries with the raspberry jam and the 1 cup of sugar. Strain the puree into a medium saucepan. Boil the puree over moderately high heat, stirring often, until reduced to 3 cups, about 10 minutes.
3.In a small bowl, sprinkle the gelatin over the water in an even layer. Let stand until the gelatin softens, then heat the water in a microwave for 20 seconds, until the gel­atin dissolves completely. Stir the melted gelatin into the raspberry puree, then pour the mixture into the prepared dish. Let cool to room temperature, then cover with plastic wrap and refrigerate overnight.
4.Just before serving, unmold the pâte de fruit onto a work surface. Peel off and discard the wax paper. Using a sharp knife, cut the pâte into 1-inch squares or triangles. *I used a small, round cookie cutter and slice the circles in half to form fruit 'slices.'*

Keep these well wrapped in the refrigerator. Roll them around in about 1/2 cup of sugar just before serving. The sugar sinks in fast so wait until the last minute before coating.

14 comments:

  1. Yum! Those sound delicious. I used to LOVE gummy everything and nerds. Gosh, these bring back some nice memories. I will have to try this recipe. Silly question, but is there a substitute for the gelatin?

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  2. Oh how neat, I am saving this...I bet my daughter would also enjoy these. Your writing cracks me up too.

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  3. Oh, how cute are these, Valerie!! :-) Such gorgeous little bites of deliciousness. :-) I've been wanting to make sweets this year, and now I have a great recipe to start with. :-) YUM!!

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  4. those candies looks luscious..it definitely looks better than store-bought, it must taste better too :)

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  5. Wow, these look so special and unique to be homemade! I bet they're wonderful.

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  6. I used to buy these, Valerie...I loved orange. They really take me back. Wonder how I can adjust this recipe to get that strong orange flavor?

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  7. I am a huge fan of pate de fruit... It reminds me of summer afternoons as a kid when a snack would be a pate de fruit and a slice of fresh baguette!!

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  8. Barbara, Maybe you could sub. some canned mandarins for the frozen raspberries and use marmalade jam in place of raspberry. It could be even better than the original! :)

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  9. Wow.. it looks delicious! You can blame your teachers for not enabling you to become a math whiz :P

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  10. These look delicious!! I'm sure you would have become a math whiz if you had these at treats!

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  11. Wonderful! I will surely try!
    Good day!

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  12. Valerie, I don't know why, but these make me smile BIG. I am greatly enamored with this recipe, perhaps because I'm not a chocolate fan but do love treats. This is bookmarked. I can tell this is a keeper.

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  13. Msmeanie, Pectin might work in place of the gelatin but I'm not sure about the measurements. :)

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  14. Just found your blogg Very Nice! I'll be visiting often.. getting ready for my daring baker this month :)

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Thanks for visiting, and for taking the time to read through my ramblings!
If you have a recipe comment or question, I'd love to hear from you.

Happy Baking!
♥ Valerie

 

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