Pâte de fruit is French for "fruit paste" and is chewy in texture, combining the sweet and sour flavours of natural fruit juice. Popular varieties of pates de fruit include mango, passion fruit, quince, blackberry, pear and pineapple.
Preparation time: 10 minutes plus resting
Cooking time: 15 minutes
Serves: About 85 bite size petit fours
Attachments: Flexi Beater, Colander and Sieve - AT930A
- Mix the sugar into the pectin. Attach the Flexi Beater, add the sugar, pectin, juice and glucose to the mixing bowl. Heat to 100ºC on speed 1 using the pulse function. When the mixture starts to boil, set the time to 10 minutes and continue with the speed and t
- Line a 30 x 20 x 2.5cm tray with cling film, then carefully pour the syrup into the tray and leave to cool for at least 1 hour. When it is cooled, turn it out onto a chopping board, cut into 3cm cubes and then roll in caster sugar.
Squeeze 10 passion fruits to make 450ml of juice. Boil the juice with 50g of sugar, then pass it though the Colander & Sieve Attachment.
Instead of the purée use a 500ml of good apple juice, preferably pressed or freshly squeezed.
Boil 450g of redcurrants with 75g of sugar.
Squeeze 10 limes to get 450ml of juice, then boil with 50g sugar.