13 oz nectarine puree
1 tablespoon Lemon juice, fresh
2 cups Granulated White Sugar
3-4 tablespoons Liquid Pectin
1 handful fresh thyme
Prepare an 8”x8” pan by lining it with aluminium foil or parchment paper and spraying it with non-stick cooking spray.
Pour the puree into a medium saucepan. Stir in the lemon juice and ½ cup of the sugar, place the pan over medium-high heat, and insert a candy thermometer.
Cook the mixture, stirring constantly, until it is hot, around 140°F. Add the remaining 1 ½ cups of sugar and the liquid pectin, and lower the heat to medium.
Continue to cook, stirring frequently, until the mixture registers 200°F. At this point, turn the heat to low and hold it at 200°F for 2-3 minutes. After this, return the heat to medium and bring it up to 225°F. This process will take some time, especially with the heat on medium, so have patience and be diligent in stirring frequently so the bottom doesn't scorch.
Once the fruit paste reaches 225°F, add the thyme and turn the heat to low and keep it at that temperature for an additional 2-minutes.
Remove the pan from the heat and scrape the pate de fruit mixture into the prepared pan, smoothing it into an even layer.
Allow the pate de fruit mixture to set at room temperature for several hours, until completely cool and firm. Use a sharp knife to cut it into very small squares, and roll the individual pieces in granulated sugar.
The pate de fruits can be served immediately, or refrigerated in an airtight container for up to a week. If refrigerated, the pieces may need to be re-rolled in granulated sugar before serving.
Recipe Credit: Cherry Tea Cakes
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