Fruit Paste

Summer brings an abundance of fresh fruit and is the time for preserves, canning and pie baking. But there is another way to use your surplus of fruit, easy, quick and really satisfying : fruit paste or “pate de fruit”. A mixture of fruit puree and sugar brought to a boil and cooked for  while,  poured into a pan, it hardens a bit and is then rolled in sugar and  cut in pieces before being enjoyed. I remember these “pates de fruit” being served as dessert in my French elementary school’s lunch room, many, many years ago.

After seeing the current versions in many stores, SWEETTABLESCAPES decided to make its own. No reason not to try, it’s just too simple.

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We made apricot paste. You will need:

A generous pound of apricots, pitted and cut in small pieces

3 TBsp water

about 1 lb of granulated sugar (quantity of sugar will be the same as the weight of the apricot puree)

juice of 1/2 lemon

extra sugar to roll in

Bring apricot pieces and water to a boil in medium saucepan. Simmer, stirring occasionally until apricots are soft.

Puree apricots in a blender (weigh that puree to determine exactly how much sugar you need)  and pour them back into saucepan. Add sugar and lemon juice.

Bring to a boil while stirring and cook for about 45 minutes on low heat, stirring often, until you have a thick puree.

Pour this puree into a large glass dish lined with parchment paper.

Cover with a clean dishcloth and let dry for several days at room temperature.

Unmold onto a board covered with sugar. Cut into pieces with knife or cookie cutter.

Roll each piece into a bowl filled with sugar.

Let dry another few days and store in airtight container for up to 2 months.


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