These gleaming tender fruit gems known as “Pâté de Fruit” are delicious and irresistible. There are so many different recipes for these fruit geleés. If you want a real quality product, use a recipe that includes glucose syrup and pectin rather than gelatin.
These are considered quite a special gift and if purchased, this quality could be expensive.
Remember “Chuckles” candy from your childhood? Those are similar to fruit geleé but they had gelatin.
Gelatin, in my opinion, leaves the geleés much too “tough” and bouncy. The whole concept is for the geleé to have a slight tooth that melts into a pool of exploding fruit or wine flavor. There should be nothing to chew, just a lovely melting in your mouth and the slight crunch of the coating sugar.
The actual time required to make these isn’t much but it needs your full attention for about 20-30 minutes.
You have to whisk constantly while the mixture is on the heat. Then act fast after you remove it from the heat because the geleé mixture sets quickly.
Have everything you need ready to pour. After you pour the cooked mixture into the desired mold, let it sit for at least 8 hours, or longer, to set.
Do not refrigerate. Refrigeration will melt the sugar on the geleés.
So, Here’s how you do it
Please weigh all ingredients.
If you don’t have a small digital scale, go buy one. It is essential if you are serious about baking. They are not expensive but you can pay as much as you want to for one.
Wine or Fruit Geleé “Pâté de Vin/Fruit”
- 3 ounces unsweetened applesauce
- Spread it out on a parchment lined sheet pan. Place it in a preheated 200°F oven for 30 minutes. This is to evaporate some of the moisture out of the applesauce. Scrape it up with a bench scraper or spatula and put it into a heavy bottomed sauce pan with the following ingredients:
- 8 ounces wine OR smooth and strained fruit puree (raspberry, strawberry, mango, passion fruit, pineapple, etc.)
- 1 ounce light Karo syrup made without High Fructose Corn Syrup or use glucose syrup
- One 3-ounce package liquid pectin or 3 ounces powdered pectin (not the one for low sugar)
- 12 ounces granulated sugar
- 1 teaspoon salt
- 1 teaspoon lemon juice
- 8 ounces granulated sugar for dusting the finished geleé
While applesauce is drying in the oven, prepare the mold you want to use. Spray it with non-stick pan spray or line it with parchment paper. Leave an overhang to make removing the geleé from the pan easy.
Blend the wine or fruit puree with the applesauce, syrup, liquid pectin in a heavy bottomed sauce pan.
If using powdered pectin, mix it with a small amount of the sugar to help prevent clumping.
Over high heat, while whisking constantly, bring the mixture to a boil.
Add half of the sugar, once it melts and nears boiling, add the remaining sugar.
Bring to a boil and boil for 3 minutes. Whisk constantly to avoid scorching and clumping.
Add the lemon juice.
Working quickly, pour into desired molds, smooth with a spatula, cover with an oiled parchment paper and let sit for 8-12 hours.
If you made one pan, remove the geleé to a cutting board and cut into desired shapes.
If you used candy or silicone molds remove them carefully from the molds.
Dip each geleé into sugar to coat. Serve or place in an airtight container and hold them at room temperature for several months.
If you like these and enjoy making fruit geleés, check out Passion Fruit Geleés by Savory Simple.
Our recipes area similar and she has cups and tablespoon measurements on her recipe for Passion Fruit Geleé.
Enjoy making and eating these tender morsels of Pâté de Fruit or Pâté de Vin. I think they are quite special.
- Day 16 – a new French word, a new French recipe: pâtes (onefrenchword.wordpress.com)
- Gummy Fruit Snacks (21nogluten.wordpress.com)
- Passion fruit abundance: Jelly, Jam and Syrup (nicholscanyonco-op.com)
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