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 230ºF 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 temperature.
- Line a 12 x 8 in tray with plastic wrap, 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 1 in cubes and then roll in the extra fine sugar.
Squeeze 10 passion fruits to make 2 cups of juice. Boil the juice with 1/4 cup of sugar, then pass it though the Colander & Sieve Attachment.
Instead of the purée use a 2 cups of good apple juice, preferably pressed or freshly squeezed.
Boil 3 cups of redcurrants with 3/8 cup of sugar.
Squeeze 10 limes to get 450ml of juice, then boil with 1/4 cup sugar.