Today is my Mom’s birthday. I like to call her mama bear, she’s just so darn wonderful. And mama bear like. She loves pâte de fruit, so I figured I’d give it a shot for her birthday. I used pineapple because it’s her favorite, but the recipe can easily be adapted with any other fruit. Raspberries would be my next choice. Just sayin’.
It may take a bit of practice to get these fruit jellies looking more professional. I envisioned them looking like the ones from Hediard in Paris. I dream big, clearly. Maybe next time. They have an endearing homemade look to them though, don’t they? So here’s to you Mom – sending loads of birthday love!
pineapple pâte de fruit
makes about 20
useful gadgets: candy thermometer
1 lb cubed pineapple
1 tbsp lemon juice
2 cups sugar
4 tbsp liquid pectin
Line an 8×8 inch pan with parchment paper and set it aside. Place the pineapple pieces in a food processor and puree for a couple minutes, or until no chunks remain.
Pour the pureed pineapple in a saucepan and stir in ½ cup of the sugar. Bring the mixture to a boil over medium heat, stirring constantly and gauging the temperature with a candy thermometer. When the mixture reaches 113°F, add the remaining 1 ½ cups of sugar and the liquid pectin. Bring to a boil over medium heat and continue to stir constantly. When the mixture reaches 200°F, turn the heat down but keep the temperature the same for a couple minutes. Turn the heat back up until the mixture reaches 223°F and continue to stir for a few more minutes.
Remove the saucepan from the heat and immediately pour the mixture into the parchment paper lined pan. Let the mixture set for 2 hours at room temperature. When it feels firm enough to cut, take a sharp knife and cut in small square pieces so they’re about 1 inch long. Cutting through the pâte can be a little tricky, but running the knife under hot water helps make cleaner cuts. Roll each piece in sugar so they’re completely covered and store in the refrigerator.